Last week my wife brought home salmon from our local market that was in little plastic bags with a marinade in it. This is the high rent super market so I trusted their product but thought it best to cook it that evening. I did it indirect at 300 degrees with a chunk of alder wood. Turned out great. Both the fish (salmon) and the slow bake are forgiving for those that are afraid to try fish on the Egg. What is in this kind of marinade? Most fish will start to cook a little with any kind of acid in the marinade in a fairly short time. This supermarket must have something figured out. Appreciate any ideas.TTFN
