 Hey, Joe, from Houston. How can we help you? I had a question on anchovies. I see a lot of recipes that call for one anchovy filet finely diced. And that leaves you with a nearly full tin of anchovies. It does. It's got the oil and it's messy. So I use anchovy paste because it's easy to put the cap back on and put it in the fridge. But I was just wondering, is there a reason why these recipes would call for anchovy filet instead of paste? Is it not a perfect substitute?