Then, to keep the spring rains from spoiling it, it’s brought indoors to complete drying. By midsummer it’s totally cured, and ready to be graded and sold. With medieval Europe’s populace fast expanding and urbanizing, there was a growing need for tradable foodstuffs. Picture by SeafoodSource Download Europe’s biggest vacation https://cesarqkfzt.blogs100.com/32286059/the-greatest-guide-to-authentic-seafood-companies-in-norway