[Sca-cooks] Using all the fish

[Sharon Gordon]

We have a local place where we can get uncleaned fish for about 50% less
than cleaned fish.  So I am wondering what are some good strategies for
making maximum use of any edible or good for flavoring part of the fish?
And I should warn you that I have minimal fish cleaning experience, so
there's no such thing as overexplaining here :-).

Sharon
gordonse at one.net