Then, to maintain the spring rains from spoiling it, it’s introduced indoors to complete drying. By midsummer it’s entirely cured, and ready to be graded and offered. Norwegians, such as the indigenous Sámi, are actually drying cod for centuries. Chris Hellier / Alamy If stockfish has insinuated by itself into https://dominickgdxsn.madmouseblog.com/12279603/fish-wholesaler-companies-in-norway-an-overview