Production costs probably vary quite considerably across the EU. The expertise would also vary in terms of what they're good at processing.
Shrimp is processed farther north, where production costs can't be any less expensive than those in Newfoundland and Labrador. There also is the issue of transportation and product form, etc. That will come out, I would expect.
I also note that minimum processing requirements were not ubiquitous to all jurisdictions in Atlantic Canada. You don't see any significant product movement in a raw form out of Atlantic Canada to the EU, to be processed there into a different form. We see fish going to the EU in a fairly unprocessed way, but that's because it goes to the retail, where its value is higher in the marketplace for a whole small fish, for example. That would be a different issue from going to be further processed.