Then, to maintain the spring rains from spoiling it, it’s introduced indoors to complete drying. By midsummer it’s fully cured, and able to be graded and offered. All our filets are Slash by hand, although our parts are cut both by hand or by our Marel I-Slash a hundred thirty. https://holdenmgajd.newsbloger.com/32395817/little-known-facts-about-stockfish-companies-in-norway