The shelf life of the freezer varies depending on the type of food and storage conditions. Freezing food is an effective way to prolong their shelf life, but it doesn’t make them eternal. Over time, frozen foods can also lose quality, flavor and, in some cases, can develop freezing burns. Here is a general guide on the duration of some common foods when stored properly in the freezer:
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. VerduresWhen you have to freeze foods, whether they’re raw or cooked, meats or vegetables, it’s important to observe basic rules. In fact, even just packing the food properly can prolong their life and therefore prevent them from deteriorating earlier than expected.
Pack well: use sealable freezer bags, cling-on wrap or airtight containers to avoid freezer burns and maintain the quality;
Label: write the freezing date on each package to know how long the food has remained in the freezer;
Do not freeze previously thawed foods: this can compromise the quality and safety of food;
