 So it's very seafood-based. And the stock that you're using is a seafood stock. And that is, to me, also one of the just core things, the core flavor, is a great seafood stock. It's hard to get a good, like, saltfish, you know, seafood stock here in the Midwest of the United States. So, you know, we reach for what's available. Kitchen basics in the blue box. Yep.