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 refrigera- | |||
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Lean Fish (cod, fl oun- |
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6 Months | Freeze at 0ºF(or | |||
der, etc) | ||||
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Frozen or Breaded | na | 3 Months |
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Shellfish |
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Shrimp (uncooked) | 12 Months |
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Crab | 10 Months | To freeze, package in | ||
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Cooked Fish or | 3 Months |
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Shellfi sh |
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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 | Check date code for use. Store in coldest part of refrigerator in | |||
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Bacon | original packaging. Package in | |||
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| container for freezing. Recommended refrigerator temperature | |
Sausage | ||||
33ºF to 36ºF (or 1°C to 2°C ) 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 refrigerator in | |||
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Poultry | original packaging. Package in | |||
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| container for 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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