In our December fishery down here, we certainly welcome the processors, because we have a percentage of lobster that we don't want to put on the live market. It's fine for processing. The fact that the processors are here to buy, this year, six million pounds, sometimes as much as ten million pounds, takes that lobster and keeps it out of the live market, keeps it from depressing the quality that we're sending out.
Some of it, Greg, you can't control. If you have a late moult, sometimes the lobster just hasn't recovered when we start our fishery, so you get a percentage of lobster that's soft, that's not full-meated, and that damages easily. So we move that to the processing sector, and they shuck the meat and they put it into various products. The meat's still fine.
Clearwater made the point about live lobster. We have to make sure that we don't mix the poorer-quality shell product into the live tray. We want to get that out of there and send it to the processing plants. The processed product is still perfectly good.