Most of the time, I cut around the collars and trim off the bellies. Then again, I'm also not stranded on a deserted island and don't need to eat skanky *anything* to survive.

If I had to eat them, Doc sure does cook 'em up good, though!

If and when I'm on Survivor - Alaska, I'll be sure to keep Doc around as the camp cook!

Until that time, I'll have the rib-eye, please. Medium rare.

In a lot of areas, the fish head is considered a delicacy ....I used to work with a gal who always pleaded with me to save her the heads, which I did. I always had to cut a bit extra far behind the head so she had what I considered to be real fish, but I'm sure she would have been just as grateful for what she asked.
To me fish heads and carcasses belong in the crab pot.....and salmon bellies belong on the fillets. Ain't differences great?

Collars and bellies make a great stock for fish chowder.

If you don't do that, they should go under your ex's car seat or in the trunk.

At fish camp we cut off the collars, pelvic fins, and that portion of the back that you miss between fillets (basically the top of the fish excluding the backbone). Back at camp, I marinade them in butter and spices and cook them over an alder fire. It is excellent! And the best part is all the fillets go home and none of the fish is wasted.

Collars
Wings
Dorsal strip

Have a boatful catch their limit and you can feast off these three things w/o getting into your fillets.

Thanks to all who took the time to make a suggestion.




Perhaps we should change your name to FishDense, Since you fail to realize the difference in quality between coho flesh versus pinks. I'd guess that's a common misconception in your circle.

That reminds me that I need to make some kimchee.

Most restaurant and food service prefer a fully trimmed fillet
They do not discard belly's and napes, as they have a market for those as well.