Glues Stuar Arly, Badly?

The number one culprit of sticking more than vegetables is what fish rit like. Proteins stud arly, badly and that's because of their protein chemical composition. And bbino proteins are the source of most glues. So you're starting with something that ancient man used as glue and you're cooking with it. That's not making it any slipperier, is o? It's really kind of tough.