Jonathan Stramaglia

Like, how does that work?

Yeah.

But yeah, we have like in Las Vegas, in Chicago, we have huge fish tanks.

lobster tanks i should say and uh it's almost like a rainfall system so that all the water blasts from the ground uh from the ceiling and then they'll be in big crates with holes and all the water just keeps cycling and that's a job in itself creating my uncle actually does in chicago does uh the water mimics salt fresh salt water in the ocean wow so you add a little good bacteria and

You're adding, you know, sand.

You're adding water.

He's always checking, like, the levels of the salt, the salinity.

You know, every day it's a, you know, crazy unofficial science degree that he has.

You get that moss and the green.

sometimes the whole tank is filled they can't even move yeah sure especially probably when they just got an order in and something like that they just dump them yeah they don't care yeah we usually we we fly them in daily but then we have the tanks for obviously we have some left over some for the overnight routes and stuff like that we always got to have a little extra so they're in there just a couple hours usually that's nuts man yeah i'd imagine your lifestyle is pretty interesting

Yeah, it's a good lifestyle of, you know, working with the best chefs.

And what's cool about us, too, is we work with grocery stores, mom and pop breakfast diners that order just salmon or smoked salmon.

And then we work with fancy steakhouses and then the Michelin starred three star, you know, best restaurants in the world.

And we get to work with everyone.

So that's what's kind of cool and differentiates us from the same qualities you're getting for all those facets.

They're getting all the same fish.

Yeah.

We're pulling from just under 40 spots in the world on a daily basis.

Yeah.

Yeah, probably like about 10 to 12 buyers between fresh and frozen.