Jonathan Stramaglia

No, once they pluck them off, they're kind of not alive anymore.

So yeah, but they pluck them off, and then they send them right there.

Yeah, they'll do live squid and stuff like that, too.

Yeah, yeah, yeah, yeah.

I'm not ready for that.

I don't know if I'm ready to eat it, though.

The only thing like day-to-day operation that's live is the lobsters.

Everything else is going to be just fresh or, you know, frozen seafood.

Lobsters is the main, well, shellfish, all the oysters and stuff and clams are technically still alive.

And they can actually, you don't realize that like oysters and clams, they can live outside of water for like weeks at a time.

Holy crap.

Well, now we shucked them.

So as soon as you pop it open and cut the little muscle underneath, now it's dead.

Oh, got it.

So but when they're fully closed, that was still alive.

And if you keep it cool and damp, they'll stay alive forever.

So like way back in the day of before refrigeration, they would go on the beach, dig a ginormous hole like 10, 20 feet deep, throw all the oysters in there for the winter and then slowly like take out what they need.

And there was a natural refrigerator just kept them cold and damp.

Yeah.

It's really bizarre when you think about it.