I'm a translator that specialises in culinary publications. I'm currently translating a high-end cookery book and have come across some cuts of tuna that have me (and my professional chef friends) stumped! They are in Spanish: mormo, contramormo, morillo and galete. I do know that they are all from the head of the tuna and that the first three are sometimes referred to collectively as the 'neck'. Unfortunately I need to be more specific than that! If anyone had any hint, and tiny clue as to what they might be in English that would be amazing!