 Some of those bigger walleyes, they just get so thick, so when you fry them up, they're crispy right away, but then a lot of the moisture, that thicker fillet where if you fry up a 14-inch walleye, they stay crispy a lot longer. So I do like that 14-, 15-inch walleye as a table fair. And sometimes if you, say, get a limit of 20 to 22-inchers,