Then, to help keep the spring rains from spoiling it, it’s brought indoors to complete drying. By midsummer it’s thoroughly cured, and able to be graded and bought. Each individual cod is assigned among 20 unique grades based on subtleties in coloration, texture, and scent. Courtesy Olaf Johan Pedersen Stockfish—the https://freshatlanticsalmoncalori11924.onzeblog.com/31823537/how-much-you-need-to-expect-you-ll-pay-for-a-good-fish-wholesaler-companies-in-norway