The fattier the fish, the shorter the marinade. I frequently marinate collars from salmon or lake trout only a couple of minutes. I also definitely like to grill salmon collars Japanese style; this process also operates great for yellowtail. When making ready fish, understand that most fish aren’t especially “boney.” https://stockfishofling28146.nizarblog.com/32343487/considerations-to-know-about-golden-redfish-j-c-fr