Even tender foods like fish and seafood can benefit from a good marinade (see marinades). Marinades keep fish and seafood from drying out and the oil in the marinade helps keep them from sticking. One very important rule about marinating fish and seafood. A highly acidic marinade, one containing lots of vinegar or citrus juices can actually cook the fish or seafood so you need to use mild marinades for short periods of time.

If you are not going to marinade for long, why bother. One, because it doesn't take long. And two, because you can add loads of flavor to everything you marinade quickly and easily.

When it comes to fish, there are two types, firm and flaky. A firm fish (think big fish) can take a stronger marinade for longer. Examples of firm fish are Halibut, Tuna, Marlin, or Sturgeon. Flaky fish, you know, the kind that tries to fall apart on the grill, can't take a strong marinade and shouldn't be marinated for long. Examples of flaky fish (think small fish) are salmon, trout, and cod.

Fish and Seafood Marinating Times

Item	Type	Marinating Time
Firm Fish	Steaks)	1 to 2 hours
Firm Fish	Fillets	30 minutes to 1 hour
Flaky Fish	Fillets	30 minutes
Shrimp	Large (Prawns	30 minutes to 45 minutes
Shrimp	Small (but large enough to grill)	15 to 30 minutes

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Poultry in particular benefits from a good marinade. Skinless, boneless breasts need the marinade for the moisture and every piece needs it for the tenderness and protection from the flame. Poultry needs a delicate touch and a marinade is vital to keeping the meat from drying out and the skin from burning.

When marinating poultry pieces it is important to toss them around periodically to allow the marinade to reach all surfaces. The marinade won't have a chance to sink into all parts of a pile of chicken legs if they are pressed too tightly together.

Poultry Marinating Times

Type	Part	Marinating Times
Turkey	Whole	6 to 8 hours
Chicken	Whole	4 to 6 hours
Turkey	Legs/Thighs/Wings	3 to 4 hours
Chicken	Legs/Thighs/Wings	2 to 3 hours
Turkey	Breast - Skin on	2 to 3 hours
Chicken	Breast - Skin on	1 to 2 hours
Turkey	Breast - Skinless/Boneless	1 to 2 hours
Chicken	Breast - Skinless/Boneless	30 minutes to 1 hours

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Tougher cuts of pork need a strong marinade and time for it to work. Tender cuts of pork may not need to be marinated for tenderness but the flavor and healthy benefits are still there (see Marinades). Plan on about 1/4 cup of marinade per pound of pork. This is a general rule and largely depends on what you are putting the pork and marinade into. I like 1 gallon Ziptop bags for marinating but larger cuts may need to be placed in a large container. Make sure that you turn the pork periodically so that the marinade works evenly.

Pork Marinating Times

Primal	Cuts	Marinating Times
Whole Shoulder		16 to 24 hours
Shoulder Butt	Roasts over 8 pounds	10 to 12 hours
Shoulder Butt	Roasts under 8 pounds	6 to 8 hours
Picnic Shoulder	Roasts over 8 pounds	10 to 12 hours
Picnic Shoulder	Roasts under 8 pounds	6 to 8 hours
Loin (Large Roasts)	Bone-In, Boneless	4 to 6 hours
Loin (Small Roasts)	Tenderloin	2 to 4 hours
Loin (Ribs)	Baby Back Ribs, Country-Style Ribs	2 to 4 hours
Loin (Chops)	Pork Chops	2 to 4 hours
Spare Rib/Belly	Spare Ribs (Whole Rack)	2 to 4 hours
Spare Rib/Belly	Spare Ribs (Individual Cut)	1 to 2 hours

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While every cut of beef benefits from the affects of a good marinade, tougher cuts need a marinade to make them tender to to prevent them from drying out. Tender cuts of beef may only need a quick dip in a marinade but tough cuts need to bath longer.

Photo ? 2010 Regarding BBQ Inc., licensed to About.com, Inc.

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