much do you reckon the very beginning, like that first six hours say of capture, handling on the day before it goes in there, affects that?

yeah huge hugely i think that like if you're yeah if you did like a side by side for instance like it'd be like that that sort of enzymatic act like activity that you know like as soon as that fish is dead basically like the flesh is starting to to deteriorate so like i think if you're not getting that fish cold and and dry and happy then then you're kind of like, yeah, you're up against it, I think, to try and extend the life of that fish.

But yeah, I think that that has a huge amount of impact on the product.

But again, like you'd be surprised, I mean, if you have the luxury of like hanging up like six kingfish in your walk-in cool room, I don't know if anyone's running that kind of show at home, but you'll see different fish kind of feel different.

And one might be looking a bit sad and getting a bit soft and kind of like just not looking like it's up to it.

And there might be another one that's just like rock solid, like nice and thick, like just like nailing it.

that happens too.

Thanks Craig.