UK - 22 -
Fish and Meat Preparation
Storage
Duration
(months)
Thawing
period at room
temperature
-hours-
Beef Steak
Packed for freezing in
convenient portions
6-10 1-2
Lamb Meat
Packed for freezing in
convenient portions
6-8 1-2
Calf Roast
Packed for freezing in
convenient portions
6-10 1-2
Calf Cubes In small pieces 6-10 1-2
Sheep Cubes In pieces 4-8 2-3
Minced meat
In convenient portions,
packaged without being
spiced
1-3 2-3
Offal (piece) In pieces 1-3 1-2
Sausage/Salami
Must be packed even if it
Until thawed
Chicken and turkey
Packed for freezing in
convenient portions
7-8 10-12
Goose / Duck
Packed for freezing in
convenient portions
4-8 10
Deer - Rabbit - Boar
Portions of 2.5 kg and
with no bones
9-12 10-12
Carp, Northern Pike,
Cat, Fish)
It should be washed
and dried after it is well
cleaned inside and
scaled, the tail and head
parts should be cut off
where necessary.
2
Until it is well
thawed
Turbot, Sole)
4-8
Until it is well
thawed
Mackerel, Blue Fish,
Anchovy)
2-4
Until it is well
thawed
Crustaceans
Cleansed and put into
bags
4-6
Until it is well
thawed
Caviar
In its package, inside an
aluminum or plastic cup
2-3
Until it is well
thawed
Snail
In salty water, inside an
aluminum or plastic cup
3
Until it is well
thawed
Note: Frozen foods, when thawed, should be cooked just like fresh foods. If they
are not cooked after being thawed they must NEVER be re-frozen.
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