Similarly to whole hog eating (snout to tail), fish ‘scraps’ or frames have extraordinary potential. After the prized fillets from this 100-pound Halibut were tucked away, what would have been trash, turned out to be extremely beneficial and satisfying. I scalped out the cheeks and pan-seared them like scallops. I split the collar in 2 and roasted them with herbs and garlic. The head and bones are frozen and will take up many of my small soup pots yet yield a silky, gelatinous and flavorful fumet to put up in the freezer to use for fish soups or sauces. One fishmonger’s ‘garbage’ is another’s treasure.