The front pieces were ōtoro and the back, chutōro. The white fat strips are where the "fish oil" flavor was concentrated and with those fat, it gives the fish almost a "sweet" umami, especially with the nikiri shoyu which acts like add salt to fat or butter; it brings out the flavor. That said, the chūtoro does give you more fish flavor and with pieces like these where fat was evenly and finely distributed, it is tender and flavorful and hard to beat by little_meg_siu_meg http://bit.ly/1N4FwOh

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