Then, to help keep the spring rains from spoiling it, it’s brought indoors to finish drying. By midsummer it’s absolutely cured, and ready to be graded and marketed. I would propose SeaBear to any person that enjoys fresh fish or smoked salmon. I have not been disappointed! Photo by SeafoodSource https://aptamilmercadona03666.dm-blog.com/31904596/how-much-you-need-to-expect-you-ll-pay-for-a-good-list-of-companies-fresh-salmon-norway