Well, there were reports back in October that there was $25 million worth of inventory still on hand from the previous season. How active that is, I don't know, Lawrence. I know personally that we have more inventory than we'd like to have. It is more inventory than in other years.
Basically, we've had as much inventory but have been able to move it during the period between lobster season and now. Because of the recession, because of people not wanting to eat lobster and not being able to sell the product, we're left with inventories that are well above normal levels. I know that everybody in the association has excessive inventory. The inventory is mostly in whole-cooked products--popsicle packs and fully cooked. In those products, the lobster has turned red. If it were green, we could have moved it. Tails and meat and that sort of thing have been pretty well cleaned out. There is some inventory, but mostly it is in the whole-cooked product.