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Les langues disponibles
Les langues disponibles
POULTRY
All poultry (chicken, goose, duck and the like) as well as all wild game (rabbit, venison, wild
boar) allow for freezing
Poultry should be well dressed and cleaned before freezing and left in the fridge for one day
after washing under running water for a couple of times. Wrap small ones as a whole and divide
the larger ones into parts before storing them.
Wild game should be cut into pieces after 24 hours following the slaughter. Frozen meats can
be stored for 3 months if they are added extra oil and for 12 months when not, therefore it is
recommended to add oil after thawing.
Packing: It is possible to wrap poultry and wild game with freezer film wraps or preferably with
aluminium foil. Pieces should be tightly wrapped without leaving any space for air before
freezing.
Storage time: Duck: 2-4 months; chick and chicken: 7-9 months; Goose, Rabbit: 9-12 months
FISH
Since the fish bought from the market cannot be considered fresh enough, only the new caught
ones should be considered as fresh.
Preparation: Fish for stewing and frying should be well washed under running water after
gutting. Cut up fish heavier than 1kg. Place the ready to freeze fish on the foil or film and freeze
them for 1-2 hours without wrapping and then soak them upside down into the salty water and
wait until a layer of ice forms on them. (If they are fatty fish, add a 5gr of lemon acid into the
water).
Packing: It is possible to wrap fish with freezer film wraps or preferably with aluminium foil.
Pieces should be tightly wrapped without leaving any space for air before freezing.
Storage time: Fatty fish storage time is shorter than that of the lean fish.
Lean fish: 4-8 months; Fatty fish: 2 months; Shellfish: 2-6 months.
VEGETABLES
All precooked and boiled vegetables can be deep-frozen.
Vegetables not suitable for freezing
Lettuce, cress, garden radish, onion.
Raw or ripe vegetables
Preparation:
Clean the vegetables and wash them thoroughly under running water, cut them into small
pieces and slightly boil.
Shock boiling
Shock boiling is done in order to preserve the colour, taste, smell and the Vitamin – C
contained in the vegetables. Get a colander and a pan ready, full of 7-8 litters of hot water.
Clean the vegetables, put max. 0.5 kg each time in the colander, cover with a lid and soak it
into the boiling water (5 l deep) and keep for 2-3 minutes. If the water gets warmer it should be
reboiled. The water should be hot enough when soaking the vegetables.
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