5 SIMPLE TECHNIQUES FOR NORWEGIAN SEAFOOD COMPANY AS

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Then, to maintain the spring rains from spoiling it, it’s introduced indoors to complete drying. By midsummer it’s thoroughly cured, and ready to be graded and marketed.Each and every cod is assigned considered one of 20 various grades based on subtleties in color, texture, and scent. Courtesy Olaf Johan Pedersen Stockfish—the identify derive

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