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| Hér er aš finna allar skrįšar upplżsingar um hugtakiš. |
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light cure
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[skilgr.] fish treated with only small quantities of salt (e.g. 16 to 20 parts per 100 of fish) or left in salt for a short time only (e.g. 3 to 5 days in pickle); product contains 20% to 30% salt on a dry basis; cod and other white fish salted this way.
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