alternating layers of salmon and cod "glued together" by transglutaminase. See also References External links Boneless Fish Q & A (in Japanese) Boneless Fish: A debate (便利？ それともおせっかい？ 賛否両論の「骨なし魚」; in Japanese) Ajinomoto: Enzyme for Binder and Texture improver Ajinomoto enzyme catalog (in Japanese) (filed 1 July 1991, granted 20 October 1992) A transglutaminase catalyzing an acyl transfer reaction of a Γ-carboxyamide group of a glutamine residue in a peptide or protein chain in the absence of Cz2+ (filed 28 November 1995, granted 19 August 1997) Process for producing bound-formed food by Ajinomoto (filed 1 July 1997, granted 19 October 1999) Enzyme preparation for use in the binding of food materials and process for producing bound food Japanese brand foods Patented foods Edible fish Fish dishes Products introduced in 1998