A common by-product of the commercial tuna fishery is the heads and tail sections of these big bluefin tuna. Generally, they are sold to lobster fishermen as bait. I have been acquiring some of this freshly caught by-product and harvesting the meat. So far I have been doing well in getting a fair amount of meat, most of which I give away. (It cannot legally be sold) We have been playing around in the kitchen with recipes. I am wondering if anyone has thoughts on cooking either the heads or the big tail sections. I welcome your input chefs.