The fattier the fish, the shorter the marinade. I usually marinate collars from salmon or lake trout only a couple of minutes. I also really love to grill salmon collars Japanese type; this technique also performs perfect for yellowtail. Fried foods demands a dipping sauce, no? Baccalo’s tackle Tartar Sauce https://milozstuh.blogozz.com/31460009/5-tips-about-whole-froen-cod-gutted-you-can-use-today