Guide to Using the Freezer
Meat and Fish
Food | Wrapping | Tenderising | Storage | Thawing Time | |
(days) | (months) | ||||
|
|
| |||
|
|
|
|
| |
Beef Roast | Tinfoil | 2 / 3 | 9 / 10 | Not required. | |
|
|
|
|
| |
Lamb | Tinfoil | 1 / 2 | 6 | Not required. | |
|
|
|
|
| |
Pork Roast | Tinfoil | 1 | 6 | Not required. | |
|
|
|
|
| |
Veal Roast | Tinfoil | 1 | 8 | Not required. | |
|
|
|
|
| |
Veal/Pork Chops | Each piece wrapped in cling wrap and then |
| 6 | Not required. | |
in tinfoil (4 to 6 slices) |
| ||||
|
|
|
| ||
|
|
|
|
| |
Veal/Lamb Cutlets | Each piece wrapped in cling wrap and then |
| 6 | Not required. | |
in tinfoil (4 to 6 slices) |
| ||||
|
|
|
| ||
|
|
|
|
| |
Minced Meat | In aluminium containers covered with cling | Freshly | 2 | Slowly in refrigerator. | |
wrap. | minced | ||||
|
|
| |||
|
|
|
|
| |
Heart and Liver | Plastic Baggies |
| 3 | Not required. | |
|
|
|
|
| |
Sausages | Cling Wrap or Tinfoil |
| 2 | As necessary. | |
|
|
|
|
| |
Chicken and Turkey | Tinfoil | 1 / 3 | 9 | Very slowly in refrigerator. | |
|
|
|
|
| |
Duck and Goose | Tinfoil | 1 / 4 | 6 | Very slowly in refrigerator. | |
|
|
|
|
| |
Pheasant, Partrige and | Tinfoil | 1 / 3 | 9 | Very slowly in refrigerator. | |
Wild Duck | |||||
|
|
|
| ||
|
|
|
|
| |
Hare and Rabbit | Tinfoil | 3 / 4 | 6 | Very slowly in refrigerator. | |
|
|
|
|
| |
Venison | Tinfoil or Cling Wrap | 5 / 6 | 9 | Very slowly in refrigerator. | |
|
|
|
|
| |
Large Fish | Tinfoil or Cling Wrap |
| 4 / 6 | Very slowly in refrigerator. | |
|
|
|
|
| |
Small Fish | Plastic Baggies |
| 2 / 3 | Not required. | |
|
|
|
|
| |
Crustaceans | Plastic Baggies |
| 3 / 6 | Not required. | |
|
|
|
|
| |
Shellfish | Store in salted water in aluminium |
| 3 | Very slowly in refrigerator. | |
containers or plastic containers. |
| ||||
|
|
|
| ||
|
|
|
|
| |
Boiled Fish | Tinfoil or Cling Wrap |
| 12 | In hot water. | |
|
|
|
|
| |
Fried Fish | Plastic Baggies |
| 4 / 6 | Directly in pan. | |
|
|
|
|
|
GB8
