Many moons ago I ran a salmon trolling vessel in Southeast Alaska and have personally hooked, boated, gutted, iced and sold some 40 thousand salmon of various species. We ate all parts of our catch at times, including bellys, heads and livers for variety (A whole frozen chicken cost $15 in 1980 in coastal villages). The fresh roe from females is saved and sold mainly to the Japanese, but nobody bought the milt/sperm of the male fish which the French call soft roe, or la laitance. Floured and fried lightly, it is delicious - a texture similar to sweetbreads but tastes like the ocean.
Is that how you got your dain bramaged?
Years ago, 1973, I worked on an abalone boat. The two guys for whom I worked were breaking me in with the main anchor. This was in Santa Barbara near Santa Catalina Island.
Lo and behold, I messed up the wrapping of the main anchor, and we started our descent into the Pacific. The Captain put out a MAY DAY and threw me into the cabin.
The First Mate pulled the anchor up with his brute strength. Someone answered our MAY DAY and water in the haul was taken out.
Want to go fishing with me in ALASKA? LOL!