We’ve not heard words like that since the Sixties, yet you’ll be sharing much more with trout than you’d expect, given that soon you’ll be deciding whether Caddis taste better than Mayflies, or whether you prefer your Crane fly larvae straight up or with a hint of Sour Cream.

As has been well documented, science has issue with bovine flatulence and is determined to save the ozone layer at the cost of your filet mignon. Dutch scientists are postulating that insect meat has everything necessary to sustain humans, and what’s better is they lack that big flabby mammalian abdomen to bust musty …

No, they didn’t ask you to vote on flank versus feelers, they just assumed you’d eat what was put in front of you. More “felt sole science” – slap it on a plate – legislate your allegiance, and hope the science eventually lives up to the marketing.

Whether insect meat actually exists is a topic of much debate. Our West Coast insects are comprised of flimsy exoskeleton containing yellow goo – which alternately compresses and fragments when harvested by car windshield. I’ll assume the ersatz-beef made of insects will only be realized when the nutritionists from McDonald’s mix the soft jam-like innards with wood chips – or something similar.

I’m willing to bet that both flavor and texture might well be solved quickly, given our penchant for already-cooked cardboard dinners. “Rare” might be a thing of the past, but only because the scaly wings and most of the eyeballs burn off in the “well done” variant.

For us fishermen it’ll test our resolve. Which of us wouldn’t be tempted to bust a corner off our burger to start the hatch at 2:30 …