Their seafood is so cheap they are the entire reason why I get to eat salmon at all ($3 per pound!).
You can get salmon heads for two or three dollars at most fish markets, you might just have to ask. A large head can easily have a pound of meat. The only trick is figuring out which ones are from the wild salmon, because they often don't separate them out.
You can also usually get belly for a dollar or two a pound. It's kind of a pain to clean, but it makes a great salmon bacon that's pretty good just mixed with a little sauce and thrown over rice. Unfortunately I've never seen these separated out into wild vs farmed, so unless you manage to find a fish market that only sells wild salmon it's probably not safe to eat more than occasionally just due to PCBs.
It's so tasty, but if you told people it was from salmon heads they'd turn their nose up at it. I've never understood (western) people's dislike for offal, I guess it's a poverty thing. At the end of the day, it all came from the same animal. Every time I tell people that pâté is made from livers, they get angry at me for ruining pâté, yet they were happy to eat it a moment ago.
Obviously it's a bit different here in Australia to the American South, but if I was to offer up some chitlins/tripe to a group of Anglo-Australians, the vast majority of them wouldn't touch it.
Black pudding and pâté are probably the only two types of offal that people will generally eat here. Black pudding is pretty uncommon though, and people seem to have wilfully forgotten that pâté is made from liver, I've had people stop eating pâté after I've told them it's made from pig/chicken livers.
Salmon at 3 dollars a pound isn’t that weird at Safeway when they run a sale, I’m a bit worried about the quality though (fresh but farmed vs frozen but wild). I miss the days they used to just toss them off the boats in season when they caught too much.