A group of us have been reading Josh Niland's ground breaking book called "The Whole Fish Cookbook." It's an educational book that teaches you a huge amount of how to transport, process, keep, cure and cook a fish, head to tail, and use every part of the fish to make food. It is a way to practice ethical fishing, and a way to respect your catch. I I haven't used any of the recipes in the book yet, but I have been getting a lot of inspiration from him. I recently made fish sausage and last week made my first ever, head to tail meal from 1 chunky lingcod.
I guess the description would be "Fish - Three Way": Strong broth (reduced fish stock w seaweed), garlic potatoes, topped with belly meat & lemon; then topped with charred lemon