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Thick layers of sea ice literally create an impassable wall between the countries.
Then there are the salt-packed kind, which are whole little fish preserved in layers of sea salt.
They are then left somewhere cool (under a tree or in a barn), before being stored in wooden barrels with layers of sea salt in between.
Icebreakers must be able to withstand the shock of ramming thick solid layers of sea ice and to survive the squeezing action of pack ice.
The fish are brought to shore, where they are quickly decapitated and gutted (using only the hands and a well-practiced flick of the thumb) before being packed in layers of sea salt.
Anticipating my soreness to come, I watched enviously as their toned bodies tirelessly rehearsed one dance routine after the next, peeling off layers of Sea Gal-sequined clothing in the process.
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In each case, according to recent research on layers of sea-bottom fossils and sediments, the trigger was a big inflow of fresh water into those vital spots where the surface water sinks.
If you want to salt your own cod, sprinkle a good layer of sea salt on the base of a glass (or other non-reactive) dish.
The one metre thick layer of sea ice around Antarctica has been expanding in recent decades, which some scientists think is because of increasing polar winds, which push the ice further out.
This year, the thin floating layer of sea ice that forms each austral winter and fades in summer has in fact been larger than usual, in contrast to the Arctic.
If you can't get hold of salt cod, it's simple to make at home: take a 250g piece of boneless loin or steak, place on a layer of sea salt in a plastic container, cover with more salt, then pop on a lid and refrigerate for up to five days (you can add other flavourings, too: fresh herbs, say, or chopped garlic).
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com