The fattier the fish, the shorter the marinade. I usually marinate collars from salmon or lake trout only a few minutes. I also seriously love to grill salmon collars Japanese type; this process also functions great for yellowtail. In advance of diving to the details of cod loin and cod https://devinuoexr.anchor-blog.com/12521375/cod-fillet-without-skin-and-bones-an-overview