Hi--I'm going ocean fishing (So. Calif.) this week (hoping for halibut, but will take whatever I can) and want to use every part of the fish I can. I'm not squeamish and have enjoyed lots of guts-centric sea things in traditional sushi bars. I love to pick meat from fish heads/collars, use bones for stock, and am open to cooking roe and milt sacs (once cured my own bottarga). Which leaves me wondering about the "nasty bits." Does anyone have info on how to use hearts, livers (I do love monkfish liver), stomach and intestines? How to clean the "tripe" properly? Which fish have edible offal and which aren't advisable? I'm not having much luck searching the internet. Any info or links would be helpful--thanks!