That was the good piece of story that brought me down for lunch.
Which actually works when we're eating them with their thick and crispy skinned kabuto yaki; the oven baked head of tuna with its sealed in oils trapped in nooks and crannies of slippery and glistening parts, often gelatinous and soft. That extra vinegar certainly helps cut through, strangely as a starch, all that rich oil. From the largest fish head I've ever had the fortune to disassemble. I'm saying eyes the size of golf balls. This quite easily feeds 3-4 even though it's described to be for 2 persons.