Ara Yaki (nice name for fish scraps)

My sister Iona will make minced meat of this fish dish. Ara yaki is a Japanese's dish of fish scraps that Mark Bittman tried in a DC restaurant recently. 
To make the dish takes about ten minutes. The choice of fish is what ever is at hand: salmon, snapper, halibut, amberjack or yellowtail. You want use the ribs, tails, jaws, and heads. Try not to use the likes of mackerel and blue fish because of their dark and oily meat. 
The fish pieces are salted and brown under the broiler on both sides. The fish is then put in the oven for 5 minutes and voila! It is time to chow down, no flatware required. 

                                      Ara Yaki
2 pounds fish scraps
Sea salt and pepper for seasoning
Lemon wedges, soy sauce or hot sauce for serving 

Set broiler to 450 degrees
Line cookie tray with foil. Dry fish pieces, and salt pepper fish well. Place on the cookie sheet in single layer.
Broil the fish about 4 inches away from the heat, until lightly brown, 4-5 minutes.
Turn and continue to broil the other side.
Remove tray. Set oven to 375 degrees and roast fish another 5 minutes or until opaque and tender.
Transfer to a serving plate, and serve with lemon wedges, soy sauce and hot sauce.