Fish ribs anyone!?!

That works with REALLY big fish... Most fish under say 10 pounds wont have enough meat there to be worth it, but I ahve cooked Grouper and Tuna ribs before, and they were great!

I belive it has to do with fat content. Don't rule out bellies and collars as well. some of the best smoked salmon peices come from those parts that most would just throw away as scraps.