I had a pissy day yesterday and need to rant please...... How is it that most fish mongers sell sides of salmon with parts that must be thrown out when processing? Yesterday I purchased 50 sides of salmon and ended up tossing a lot of skin and belly meat. It is very disturbing to have to figure this into food cost and call it waste. I can understand that if I choose to ask them to do it, I get charged a higher price per pound, but really......they know it and I know it, so why don't fish companies just automatically clean the fish beforehand and call it a day? Very few Chefs utilize the belly meat as it is contaminated with mercury, lead, etc.......And the skin is too oily to use for any stock.