It started out as simply a shoulder shrug, but on a whim I was quickly transported from avaricious angler looking to impress his fishing pals to investigative journalist, then onward to devout PETA flag waver …

It should have been a no brainer, how I was going to impress fishing pals by serving the remnants of a gigantic salmon, with the filets themselves proof of an unlikely miracle while fishing. Pounds of enormous, succulent fish flesh draped across the plate – as all listened open-mouthed to my tale of 4 pound tippet, running at full speed across a slippery Pacific Coast riffle, hours of screaming reels and hard fought yardage, followed by me emptying a .45 into my foe, as he made a last spasmodic move for an extremity.

The proof was to be the simple part. Six or seven slabs of salmon joined using meat glue, to make an aggregate fillet rivaling a world’s record (something I planned on pointing out during the obligatory cigars and brandy) …

Instead I find out the joke’s on us me, as the meat industry has been manufacturing the nuggets on a Chicken, rather than them existing in some hidden feathery place not yet discovered by fly tiers.

… and while most of the world is banning it from the table in horror, only in the US would our four star chef’s rise to the possibilities of Frankenfood, generously ladling glue into all manner of odd proteins, while charging us double for the privilege.

Makes you wonder how safe it is when the fellow cautions the reporter not to inhale.

See the Harvard School of Cooking and Chef Wylie Dufresne take your palate to new heights compliments of Meat Glue … which can be purchased from Amazon.com for $89.00 per kilo.