Then, to maintain 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 marketed. Norwegians, such as the indigenous Sámi, are actually drying cod for centuries. Chris Hellier / Alamy If stockfish has insinuated alone into Italian https://saithe-pollock-hd-off-frz97394.tblogz.com/the-greatest-guide-to-authentic-seafood-companies-in-norway-45721413