Boccaccio, Salmon Grouper.
With heads twisted back to cut them out of their misery.
Something I noticed about boccacio - don't leave the skin on the filletts, or storing whole in the fridge. Within 24 hrs or so, very much before the time freshly caught fish ever goes bad, it starts getting interesting. A weird smelly fishy stink develops. I narrowed it down to the skin. You won't feeling like eating it.