And maybe if you could also just explain why you decided to focus on seafood when you opened your restaurant or how you developed a passion, I think, for sustainability and seafood in general.

yeah um so like i was saying to you guys earlier i worked in elbow lane and i was the head chef there um and it was a it is um a smokehouse they cook over fire um and it's also a brewery so it was all about kind of beer and smoke and it was very moody and is still very moody and it's a fab place um and it's right across the street here so it's It's really close to Goldie.

I loved working there.

We had seafood and fish on the menu as well.

And then this restaurant came up across the street.

Then employers, now business partners, said they wanted to go into business there and whether I'd kind of want to be involved as well.

And I was like, of course.

So I was just wondering if you could share a few examples of ways that you might use the leftover parts or something like that, or how you incorporate more of the animal into the food that you make.