I should probably answer those in the order you asked them.
I'm in Iceland once or twice a year and looking at technology on a yearly basis to make sure we have the best. You have to understand that Marks and Spencer is one of our largest customers in the U.K. When the Marks and Spencer people come to our facility, they have just left the facility in Iceland or the facility in Norway. They have to see the same style if they're going to take any comfort. There are only four processing plants in the world that are approved to supply Marks and Spencer with cod, and we're one of those, so we need to have the best.
When I'm in Iceland, I see fish being landed. Mr. Sullivan referred to the grading system that we have in Newfoundland. We've been working with them on that for the last three years. Ninety-five per cent of the fish landed in Iceland is grade A. We're not there yet in Newfoundland. We have a long way to go. We have seen improvements this year. Basically, you almost need the perfect fish if you're going to compete in those markets, both fresh and frozen. We haven't competed in the fresh market because we have not up till now had a constant supply of a superior quality of cod that allows us to be in the market 12 months of the year. That's why our focus is on the frozen production.