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Śr oršasafninu Sjįvarśtvegsmįl (PISCES)    
[enska] cold-smoked fish
[skilgr.] fish cured by smoking at air temperatures not higher than 30°C (86°F)-in some countries 90°F- to avoid cooking the flesh or coagulating the proteins; tropical species may be smoked at slightly higher temperatures...
[ķslenska] kaldreyktur fiskur
[danska] koldrųget fisk
[žżska] Kaltgeräucherter Fisch
[franska] poisson fumé ą froid
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