Then, to help keep 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 offered. In Storfjorden, there is a immediate lineage from Hofseth these days tracking again on the revolutionary days of aquaculture in Norway. Hofseths https://cristiantnewo.blogolize.com/5-simple-techniques-for-norwegian-seafood-company-as-71051910