Jonathan Stramaglia

It's just the natural raw animal.

You can't get any healthier.

Right.

It's a wild animal.

Yeah.

So we do in the Midwest, we do in Chicago, you know, all the Albertsons and Jewels and then all the independents, stuff like that.

We do national deals.

We have a national shrimp program that we do across the country.

We'll also do restaurants nationwide, depending on like frozen and stuff like that.

Or like I said, with Ocean Prime, who did this, we do their oysters, the whole country.

So we partnered with...

Cape Cod shellfish and we went out there myself my partner Carl we went out there from Supreme with the head guys from Ocean Prime nice and actually like went on the boats selected certain areas they picked out like exactly what they wanted tasted a hundred oysters we were there for like three straight days like no I don't want this let's go okay let's go to this area let's see you know Barnsable will work Duxbury will work and they're just raking them up the old-fashioned way like okay yep this is it this is it wow shout out to them for like doing all that

Yeah, it was a lot of work on their end, and they wanted the real McCoy, which is awesome.

Yeah, different regions from Cape Cod is going to be super salty.

Salt bomb is what they say.

Then if you go up to Canada, like New Brunswick, PEI, they're going to be very just clean, and that's even colder waters.

The colder the water, the less salinity or less anything you get.

Then you go south, like Virginia, you'll get like a—

more earthy flavor yeah and then west coast is uh all minerals like west coast you get a lot of like coppery feel things like that yeah i know there's always that debate with the east coast first west coast right

Sure.