GB- 14 -Note:Frozen foods, when thawed,should be cooked just like fresh foods. If theyare not cooked after beingthawed they must NEVER be re-frozen.Meatand fish Preparing Storingtime
(months)
Inroom temperature
Defrosttim e
-hour-
Steak W rapping in a foil 6-10 1-2
Lambm eat Wrapping in a foil 6-8 1-2
Vealroast Wrapping in a foil 6-10 1-2
Veal cubes In small pieces 6-10 1-2
Lamb cubes Inpieces 4-8 2-3
Mincedmeat Inpac kages without using spices 1-3 2-3
Giblets(piec es) Inpieces 1-3 1-2
Bologna
sausage/salami
Shouldbe pack aged even if it has
membrane Until it is defrosted
Chickenand t urkey Wrapping in a foil 7-8 10-12
Gooseand Duck Wrappingin a foil 4-8 10
Deer,Rabbit, W ild
Boar In2.5 k g portions and as fillets 9-12 10-12
Freshwater fishes
(Salmon, Carp,
Crane, Siluroidea)
2Untilit is thawed
completely
Lean fish; bass,
turbot, flounder 4-8 Untilit is thawed
completely
Fatty fishes (Tunny,
Mackarel,bluefis h,
anchovy)
2-4 Untilit is thawed
completely
Shellfish Cleanedand in bags 4-6 Until it is thawed
completely
Caviar Inits pac kage, aluminum or
plastic container 2-3 Untilit is thawed
completely
Snail In saltywater, alum inum or plastic
container 3Until it is thawed
completely
After cleaning the bowels and
scales of the fish, wash and dry it;
andif neces sary, cut the tail and
head.