EN
56
Ryby i mięso Przygotowanie
Okres
przechowywania
(w miesiącach)
Minced meat
In packages without using spices 1–3
Giblets (pieces)
In pieces 1–3
Bologna sausage/salami
Should be packaged even if it has
membrane
1–2
Chicken and turkey
Wrapping in a foil 7-8
Goose and Duck
Wrapping in a foil 4-8
Deer, Rabbit,
Wild Boar
In 2.5 kg portions and as fillets 9-12
Fresshwater fishes
(Salmon, Carp, Crane,
Siluroidea)
After cleaning the bowels and scales of the
fish, wash and dry it; and if necessary, cut
off the tail and head.
2
Lean fish; bass,
turbot, flounder
4-8
Fatty fishes (Tunny,
Mackarel, bluefish,
anchovy)
2-4
Shellfish
Cleaned and in bags 4–6
Caviar
In its package, aluminium or plastic
container
2–3
Snails
In salty water, aluminum or plastic
container
3
Note: Frozen meat should be cooked as fresh meat after being thawed. If the meat is not
cooked after being thawed, it must not be re-frozen.
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