When my children were younger and fishing trips were a real extravagance on my pay,we all regularly eat everything I caught.[thank God that isn't the case now,my family would starve to death.].we cooked conger ,in long fillets [less bones that way ] and then separated the flesh from the bones really thoroughly,useing the meat to make fish cakes,that were frozen and used as required.Dogfish were cut all around the body below the head,The head then nailed to the fence post and the skin pulled off,usually in one go,with a pair of pliers.flesh was often quite sweet,not to everyones taste. this was approaching subsistance living but we were brought up "waste not,want not"... .Those were also the"Bad old days" when the skipper dictated how many fish,you got to keep. He kept and sold the rest,and nothing went back....jack