Thank you. I think your process is clearly superior to what I've seen on some of the packaging and some of the traceability I've seen with your competitors. I went through some of those in an earlier committee meeting.
I checked some of the packages last night. It's not a scientific sample, but when I was in one of your stores here in Ottawa, there was a High Liner product called “wild caught Pacific salmon”. The ingredients listed it as smoked steelhead salmon. There's a discussion about whether you classify steelhead as a Pacific salmon. It usually isn't in the ingredients. On the front of the package it said there were no artificial preservatives, but if it's smoked, it has preservatives in it.
I don't mean to pick that one out in particular. There were a few others. A True North package of Atlantic salmon was not labelled as farmed salmon, which it naturally would be.
I'm just wondering if you could describe in your process how that comes.... You may trace that all the way through, and it's great that you do DNA sampling, but for the consumer, when it says it's a naturally smoked Atlantic salmon product of Canada, why doesn't it say it's farmed? In some of the cases, how do you come up with classifying steelhead as Pacific salmon?