I have tons of sea trout carcasses that was fillet.
Its still has head and entire body with guts.
My question is do I use entire body without guts.just body with head
And fat around guts.and do i use any organs or no.

Or do I just use heads from the today with no guts.
Or just heads and fat around belly.
And do I use skin in fush also.

I want sun render oil not fish juice.
They are frozen now until it turn hot again next year.
Thank you