Rhiannon Lambert

So straight away that can happen.

Smoking also can affect the aqualima hide.

That's the level that we've discussed before in air fryers.

So I wouldn't worry about it too much without going into detail.

I've got a whole page, if any of you have the encyclopedia, the science of nutrition on these different processing methods.

It's the salt that I think most people need to be concerned about with the fish.

No, you really don't.

I look at smoked salmon as like kind of like treat item.

You know, when you go to a posh hotel or you go or, you know, the weekend brunch, someone's coming over or you're doing something with the family and you get out the smoked salmon.

It's Christmas Day.

It's all those sorts of occasions.

I look at it as an occasion food.

rather than an everyday item.

But then this omega-3 crisis, sorry, I was about to let you go off.

It's not in the press yet as an omega-3 crisis.

Yeah, it's interesting.

I think it's a matter of time.

Maybe that's what I'll be writing in the press in a few weeks, omega-3 crisis in the UK, because we've never had a defining criteria more than the recommendation of oily fish consumption, which is poor.

You know, other countries have guidelines.

Australia is good at that.