With recirculation systems, because we're using the water over and over, there are two compounds--geosmin and MIB--which give the fish an off flavour, like a muddy taste, so we have to purge the fish in fresh water for at least five to seven days before we sell them.
For example, we're bringing 250 gallons of water into the 1,000-tonne farm. That would go to the purge system first and then on to the rest of the fish. That takes the geosmin and MIB out of the fish.