Scales, insides, gills, head are removed from fish intended for frying. In fish, which will go to cook the ear, only the insides are thrown out (the fish bubble is left - it improves the taste of the ear) and the gills, which give bitterness to the finished dish, and leave the head and scales - they make the broth tastier and tastier. So the fish is prepared. What dishes can be prepared from it?