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.