Some of the offal is quite delicious IMO.

Japanese cuisine contends that offal, like fish liver, is sometimes the best part. Monkfish comes to mind. Also, some people really like crawfish and lobster liver.

Hot take: Blue crab offal is where some of the aroma and flavor comes from when you steam them. Especially the "mustard" (although that's not recommended these days - see "bio-accumulation"). The innards, except the gills, are fantastic stacked on a saltine with some Old Bay seasoning and vinegar on top.