Then, to keep the spring rains from spoiling it, it’s introduced indoors to finish drying. By midsummer it’s absolutely cured, and able to be graded and offered. Norwegians, including the indigenous Sámi, are drying cod for hundreds of years. Chris Hellier / Alamy If stockfish has insinuated alone into Italian https://martinvcegj.dbblog.net/5159726/fascination-about-norway-seafood-companies