The Least Useful Guide to Fukuoka

Top of the head (just above the eyes) of tuna. A little more expensive than the trimmings I usually buy. Although most tuna websites say this is a rare part and tastes goog. 

Actually, it was fatty, tender and juicy. But I can't say it tasted fantastic. 

Or rather, it left somewhat sickening aftertaste. I prefer mackerel, to be honest. My husband and I agreed, which is rare for us, that it was not for us. Because it was not fresh enough? it was it too much for us? or tuna itself has this unpleasant taste but we didn't notice it because we always had too little?