Okay.
Perhaps I'll start with Madame Boivin as well.
Let's look at the trail of the fish from the time it's caught to the time it ends up on somebody's plate. Who has the pen when it comes to the labelling? Who has the opportunity to label that fish or to change the labelling on that fish? We have processors, wholesalers, retailers and restaurants. Are there other people or other entities in that chain that have an opportunity to influence the label?
Professor Charlebois.