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 prefer to grill salmon collars Japanese type; this technique also will work perfect for yellowtail. Fry salt pork back again Fats till crisp and Unwanted https://saithepollockhdofffrz52738.idblogz.com/32728533/new-step-by-step-map-for-italian-premium-grade-atlantic-cod-in-50kg-bale