How do you make three small, unrelated chunks of fish into one hunka-chunka burnin’ filet? Just glue them suckers together. I kid you not.
Through the miracle of emerging food-gluing science, it is now a snap to molecularly attach sundry fish pieces into a single portion of seemingly seamless seafood. You can easily join a perfectly fresh piece of salmon with a day-old salmon chunk and then affix a seen-way-better-days piece of salmon.
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