There must be different ways of evaluating resources when it comes to lobster, cod, halibut and capelin, for example. I know no one here wants to hear about capelin anymore, but I'll mention it once more.
Do you have any teams able to assess that?
For example, do you communicate regularly with fishers who work in the field, or does that happen only occasionally?
In your study, how do you consider the information obtained from fishers?