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Les langues disponibles
Les langues disponibles
Meat and Fish
Freshwater fish (Trout,
Carp, Crane, Catfish)
Lean fish (Sea bass, Tur-
bot, Sole)
Fish and sea-
Fatty fish (Bonito, Mack-
food
erel, Bluefish, Red Mullet,
Anchovy)
Shellfish
Caviar
"The storage times specified in the table
are based on the storage temperature of
-18°C. "
Fruits and Vegetables
String bean and Pole bean
Green pea
Cabbage
Carrot
Pepper
Spinach
Leek
Cauliflower
Eggplant
Squash
Mushroom
Corn
Apple and Pear
Apricot and Peach
Strawberry and Raspberry
Baked fruit
Plum, Cherry, Sour Cherry
"The storage times specified in the table
are based on the storage temperature of
-18°C. "
After thoroughly cleaning the inside and scales, it
should be washed and dried, and the tail and head parts
should be cut when necessary.
Cleaned and in bags
In its packaging, in an aluminium or plastic container
By shock boiling for 3 minutes after washing and cutting into small
pieces
By shock boiling for 2 minutes after shelling and washing
By shock boiling for 1-2 minute(s) after cleaning
By shock boiling for 3-4 minutes after cleaning and cutting into
slices
By boiling for 2-3 minutes after cutting the stem, dividing into two
and separating the seeds
By shock boiling for 2 minutes after washing and cleaning
By shock boiling for 5 minutes after chopping
By shock boiling in a little lemon water for 3-5 minutes after separ-
ating the leaves, cutting the core into pieces
By shock boiling for 4 minutes after washing and cutting into 2cm
pieces
By shock boiling for 2-3 minutes after washing and cutting into
2cm pieces
By lightly sauteing in oil and squeezing lemon on it
By cleaning and packing in cob or granular
By shock boiling for 2-3 minutes after peeling and slicing
Divide in half and extract the seeds
By washing and shelling
By adding 10% sugar in the container
By washing and shelling the stalks
EN / 21
Preparation
Preparation
Longest stor-
EN
age time
(month)
FR
2
4-6
2-4
4-6
2-3
Longest
storage
time
(month)
10-13
10-12
6-8
12
8-10
6-9
6-8
10-12
10-12
8-10
2-3
12
8-10
4-6
8-12
12
8-12
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