This is chewy (katai) and is the leading edge of hirame a Japanese flounder. This is one of those textural white fleshy cuts that takes some getting used to. Some people would say it has little taste, and its true in comparison to blue fish. Hirame is one of those fish that sets up a meal, you begin with white fish and it warms up the palate. If you look carefully the ridges at where the fish cartilage sits and once it’s removed you have a muscle that becomes a fantastic nigiri.