 Now, Andrea, that fish dish that I tasted had, you know, I saw so much salt poured all over that to cure it in that way, and yet it didn't taste that salty. Well, why is that? Well, that's right, because the salt really stays on the outside. It isn't able to penetrate into the dish if it's done properly. And so it has the effect, essentially, of dehydrating the fish and therefore, in a way, concentrating the flavour. So does food that has lots of salt in it always necessarily taste salty?