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The following table will serve as a quick reference to determine the most efficient
way to store the main food groups in the freezer.
Meat and fish
Steak
Lamb meat
Roast veal
Beef tacos
Lamb tacos
Minced meat
Giblets (pieces)
Salami/sausages
from Bologna
Chicken and turkey
Goose and duck
Deer, rabbit and wild
boar
Freshwater fish (salmon,
carp, catfish)
Lean
fish
(sea
bass, turbot, sole)
Oily fish (tuna, mackerel,
bluefish, anchovy)
Seafood
Caviar
Snails
NOTE: Thawed meat should be cooked as if it were fresh meat. If meat is not cooked after thawing, it should
not be refrozen.
Vegetables and fruits
Beans and beans
Beans
Cabbage
Carrot
Pepper
Spinach
Cauliflower
Aubergine
Maize
105 - INOXPAN S.L.
Preparation
Wrap in film.
Wrap in film.
Wrap in film.
In small pieces.
In pieces.
In a container without spices.
In pieces.
They should be kept in a package even if they have
skin.
Wrap in film.
Wrap in film.
In 2.5 kg portions or fillets.
After cleaning the entrails and scales from the fish,
wash and dry it. If necessary, remove the tail and
head.
Clean and in a bag.
In its packaging or in an aluminium or plastic
container.
In salt water or in an aluminium or plastic
container.
Preparation
Wash, cut into small pieces and boil in water.
Peel, wash and boil in water.
Clean and boil in water.
Clean, slice and boil in water.
Cut off the stalk, cut into two pieces, remove the
core and boil in water.
Wash and boil in water.
Remove the leaves, cut the core into pieces and
leave in water with a little lemon juice for a while.
Cut into 2 cm pieces after washing.
Clean and pack with stalk or as baby corn.
Maximum shelf life
(months)
6 - 8
6 - 8
6 - 8
6 - 8
4 - 8
1 - 3
1 - 3
4 - 6
4 - 6
6 - 8
2
4
2 - 4
4 - 6
2 - 3
3
Maximum shelf life
(months)
10 - 13
12
6 - 8
12
8 - 10
6 - 9
10 - 12
10 - 12
12
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