THE SEAFOOD FARMERS OF NORWAY AS DIARIES

Then, to help keep the spring rains from spoiling it, it’s introduced indoors to finish drying. By midsummer it’s totally cured, and able to be graded and marketed.Back to the dock, income are made and specials are struck by using a handshake, within an environment of hard, cheery camaraderie. Many of these Males have acknowledged one another d