Then, to maintain the spring rains from spoiling it, it’s brought indoors to finish drying. By midsummer it’s entirely cured, and ready to be graded and marketed. Each and every cod is assigned among twenty various grades depending on subtleties in color, texture, and scent. Courtesy Olaf Johan Pedersen Stockfish—the https://rowannkgyr.blogerus.com/54282881/details-fiction-and-norway-seafood-industry