When I hand someone a slab of smoked salmon (especially springer) I always hold the belly portion offering them the thick piece with the pin bones in it. Selfish? Yes, but most people dont know that the bellies got the sweeeeeeeeet meeeeaaat and happily go for the thicker meateier portion closest to the back. Many sushi bars broil hamatchi (yellowtail) collars and salmon collars and serve them with ponzu sauce grated daikon and a sqeeze of lemon. Yummmmy!