I would say that a number of species fit into high end. Maybe it's because there's not as much volume. I think I mentioned sablefish, which is black cod, caviar, sturgeon, even halibut, and Arctic char, whereas our largest volume products, like Atlantic salmon and rainbow trout, and mussels and oysters are maybe less so, although even oysters can be considered high value.
It also includes anything you do extra with the products. For example, I think the European market will be a real attraction for Atlantic salmon producers, maybe not fresh Atlantic salmon, but smoked, or when some additional value is added to the product. That really is what the European market is looking for, that sort of high-end differentiated product.