Thank you very much.
Building on what you were just talking about, Dr. Hanner—and this question is also directed to you—my understanding is that when seafood is labelled as “wild”, the testing that's done on the seafood is different than if it had been, for example, from a farm. I'm wondering if you could share some of the potential health impacts we might see as a result of the mislabelling.
To clarify, we have wild fish that's labelled as “wild” but may not be wild, so then we don't do the testing that would give us the information about any chemicals or toxins that are in the fish, and then they get sold as such. But then people are ingesting these toxins. I was wondering if you could speak a little bit about the issues that arise from that mislabelling and the testing that is done as a result or not done as a result of the mislabelling.