1. Raw meat
Raw meat, once frozen, has a variable duration depending on the type. For large and whole cuts of beef, lamb or pork, the freezer can preserve the quality up to 6-12 months. Raw chicken and turkey can last between 9 and 12 months, ensuring they remain safe and tasty. However, when it comes to ground meat (both beef and poultry), the weather is reduced to about 3-4 months, as the ground parts tend to deteriorate more quickly even at low temperatures.
2. Seafood and Fish
Frozen fish and seafood have a variable duration depending on the type and fat content. Lean fish, such as cod, sole or whiting, can maintain its quality in the freezer for a period of 6-8 months. Fatty fish, such as salmon or tuna, lasts shorter, usually between 2 and 3 months, as fats tend to run more quickly even at low temperatures. As for seafood, crustaceans such as shrimps, crabs and lobsters can last from 3 to 6 months, while molluscs, such as mussels and clams, are well preserved for about 2-4 months.
3. Verdures
Frozen vegetables, if prepared properly, can last in the freezer up to 8-12 months while maintaining a good quality. Most vegetables, such as spinach, broccoli, carrots, green beans and peas, retain the flavor and texture well when it is grazed briefly (process called bleaching) before it is frozen. This step helps to preserve the color and keep vitamins intact, while reducing the likelihood of persistence loss. Some vegetables, such as tomatoes, can be frozen raw, but their duration is shorter, usually between 2 and 3 months, and are best suited to be used in sauces or soups once thawed. Potatoes and other vegetables rich in starch, if cooked before being frozen, can last up to 10-12 months.
