It’s all in the cut, and almost all foods are dependent on how they are cut and how they will taste. Take for example this case: awabi is sea abalone and often cut thinly to permit a softer chew, which causes the taster to masticate the shellfish and obtain the taste.
Now imagine the surface area plays an important role and the rule of thumb is, more surface equal more taste. But then again, if abalone is cut in sizable pieces the taste is more textural. The tongue receptors have less chance to gather the information as the teeth masticate and in between larger pieces will get swallowed unless you chew like a sumo.