The cheeks are a part of the fish that is sometimes forgotten. I have seen many times on a sport boat, a nice sized halibut being filleted and when the sides are removed the rest of the carcass is slid over the side with the choicest pieces of meat still attached. While there is more effort in pulling these scalloped sized delicacies from the fish’s head, and I will admit that a small fish just legal size here in southern California waters may not yield much meat for the effort, I consider it a real loss not to go after the checks in those and especially the larger specimens where the yield pays off in big dividends.