I wonder if Mola Mola are new to the region? I've never seen them off the Oregon coast ...just sharks, dolphins, and tuna in the warm water. Sounds like Mola Mola are NOT worth eating and have a lot of parasites in them ...EXCEPT for a somewhat gelatinous thing inside that cooks up and becomes like meat:
"The first thing you need to know about filleting a sunfish is that what looks like you should cut and take home is what you throw out. What looks like what you should throw out, you take home. First you cut off the side of the fish to expose it's inner parts. Amongst the organs you will find a white jelly-like flesh. This is what you want. The side of the fish is like a white meat lid to protect his insides. Turn the fish over and do the same, extracting the jelly-like white flesh. Bag it and chill it.
To cook mola mola flesh you must first boil this jelly like meat for 20 minutes. It will shrink to half its size and become more solid. Then take what's left and fry it. You can bread it or fry in oil and garlic. In a blind taste test with Linda and Mike Kuhar, Dorothy and Mike Kraus and Gail and I there was nothing but raves. I fooled them into thinking it was black cod. "It tastes like Black Sea bass" "No, like lobster." Everyone loved it. Then I laid it on them: "Y'all been eating mola mola." "Steve, you mean mola mola like in sunfish?" "Yes" I replied....."
"Some feel that the taste of Mola Mola is insipid, and not worth bothering with. They are often populated with worms and parasites. In fact, there are so many parasites on them that when they approach coral reefs, excited schools of fish such as bannerfish often appear to swarm and "attack" them, to feed off all the parasites on them. Those who have tried eating them say the only part worth bothering with is a central strip inside them, which before it is cooked is reminiscent of a gelatin."
I'd try it ...They can weigh up to 2000 pounds and be 10-11 feet long and wide (wow!)