The fattier the fish, the shorter the marinade. I usually marinate collars from salmon or lake trout only a few minutes. I also truly choose to grill salmon collars Japanese type; this technique also works great for yellowtail. Although it is not important, introducing a couple of slices of lemon https://elliottmxbee.dailyblogzz.com/32727103/cod-fillet-without-skin-and-bones-an-overview