Jonathan Stramaglia

And then, you know, like I said before, that we're working directly with all these boats.

Our scallops, for instance, when we did our scallop program, this is maybe 10, 12 years ago, we spent a full week in New Bedford, Rhode Island.

And we went with every single scallop guy there was.

And there's a lot of used car salesman techniques with scallops.

And once a scallop shocked...

You know, they could soak them in water and then there's a wet pack scallop or a dry pack scallop, an all natural scallop.

People don't realize.

And a scallop is almost like a sponge that can soak.

So when you want the best of the best or the real of the real, you've got to find that.

I mean, we're going through, I don't know, seven to nine hundred gallons of scallops a week, probably somewhere in that range, seven to seven hundred to a thousand gallons a week.

So we can't put out a bad product.

Right.

Or if you if you get known for a bad scallop, you're not going to buy them again.

So we got to have the best of the best.

So we taste I can meet scallops for like a couple of months because like we just tasted so many scallops and tried to find out who was the real McCoy.

And we have great partners with now.

So they're called Hudson Canyon scallops, all natural, just just scallops only ingredients.

So scallop scammers.

There is crazy.

And, you know, seafood throughout the years is, you know, a lot of, you know,