The fattier the fish, the shorter the marinade. I typically marinate collars from salmon or lake trout only a few minutes. I also actually wish to grill salmon collars Japanese type; this process also works perfect for yellowtail. Fish freshly purchased from the fishmonger is usually delightful – no matter https://italian-premium-grade-atl28495.affiliatblogger.com/84334071/not-known-details-about-stokfish-of-cod-in-45kg-bales