“…They are sold mainly as fresh, frozen, and smoked or in the form of salted filets. So far, attempts have been undertaken to marinate meat of such fish species as: tuna (Topuz, ), mackerel (Zhelyazkov et al ., ), Pacific saury (Sallam et al ., ), rainbow trout (Yildiz, ), tilapia (Santo et al ., ), sea bass and sea bream (Kaya & Baștürk, , ). Unfortunately, their meat does not undergo as intensive proteolysis as herring meat does.…”