Foods | Refrigerator | Freezer | Storage Tips | |
FISH AND SHELLFISH |
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Fish |
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Fatty Fish (mackerel, |
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trout, salmon) |
| Keep in original wrapper and store in coldest part of refrigerator. Pack- | ||
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Lean Fish (cod, fl ounder, |
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| 6 Months | age in | |
etc) |
| Thaw in refrigerator or check date code. Freeze in original packaging. | ||
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Frozen or Breaded |
| na | 3 Months |
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Shellfish |
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Shrimp (uncooked) |
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| 12 Months |
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Crab |
| 10 Months | To freeze, package in | |
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Cooked Fish or Shellfi sh |
| 3 Months |
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MEAT |
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Fresh, Uncooked |
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Chops |
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Ground |
| 1 Day |
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Roast |
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| Check date code for use. Store in coldest part of refrigerator in original |
Bacon |
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| packaging. Package in | |||
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Sausage |
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| freezing. Recommended refrigerator temperature 33ºF to 36ºF and |
| freezer temperature 0ºF to 2ºF | |||
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Steak |
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Poultry |
| 1 Day | 12 Months |
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Lunch meat |
| 1 Month |
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Cooked |
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Meat |
| Check date code for use. Store in coldest part of regrigerator in original | ||
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Poultry |
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| packaging. Package in |
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| freezing. |
Ham |
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Sources:
American Meat Institute Foundation. 1994. Yellow pages: answers to predictable questions consumers ask about meat and poultry. American Meat Institute Food Marketing Institute. 1999. The food keeper. Food Marketing Institute, Washington, D.C.
National Restaurant Association. 2001. Be
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