 So with that chili pepper ceviche, excuse me, rockfish, we're doing ceviche today. Natalia, I've used that list, by the way. The chef is right. I've used that list and talked about it on my radio show so many times. And I have to tell you. Frankie, that makes me so happy. Yes, yes, because sustainability and as you know, chef, being able to, you know, you've been a three-decade chef.