Smoked Fish -- Part II. Proper Salting, Drying Procedures Essential

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Date: 2013-09-03 14:05:17 Garde manger Smoke Salmon Smoking Curing Lox Salt Dried and salted cod Brining Food and drink Food preservation Fish processing		Smoked Fish -- Part II. Proper Salting, Drying Procedures Essential Add to Reading List Source URL: seafood.oregonstate.edu Download Document from Source Website File Size: 197,58 KB Share Document on Facebook

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