Restart of another thread about Salmon bellies that went into other parts of Salmon that Dippers use, beyond what I use.
Great link with superb photos and recipes; bellies, heads (fish head stew), bones and collars.
Here's the other link: (others ideas and tips on Salmon use, bellies, head, roe, and eggs)
I learned a bit from both and will continue the thought here.
Any tips on fully (or more fully) using Salmon bits?