Then, to keep the spring rains from spoiling it, it’s brought indoors to complete drying. By midsummer it’s thoroughly cured, and ready to be graded and offered. Norwegians, such as the indigenous Sámi, have been drying cod for centuries. Chris Hellier / Alamy If stockfish has insinuated itself into Italian https://emiliournjd.designi1.com/53288918/the-2-minute-rule-for-royal-norwegian-seafood-corporation