Then, to maintain the spring rains from spoiling it, it’s brought indoors to complete drying. By midsummer it’s completely cured, and ready to be graded and offered. Just about every cod is assigned one among twenty various grades dependant on subtleties in colour, texture, and scent. Courtesy Olaf Johan Pedersen https://fresh-atlantic-salmon60848.ziblogs.com/31905666/indicators-on-norwegian-seafood-company-as-you-should-know