It seems to me that, as you've indicated quite clearly, sometimes there's a large amount of lobster on the market, and then there are times that we do not have lobster at all. You've touched on the grading and the branding, but what about if you had holding tanks? Would you suggest that there should be cooperatives involved in this with the fishery involved?
What way do we do this to make sure that we have an orderly marketing plan? What we want to do is get the best dollar out of the lobster, year round. From what I understand, we're not doing that. But you're telling me, if I understand you correctly, that we could if we had an orderly marketing system. Could you elaborate?