Size is a major challenge.
When we fillet redfish in our processing operation in Fortune, off the south coast on the Burin Peninsula, we start filleting at about 270 grams; that's usually the size that we start filleting. That's a small two- to four-ounce fillet, probably.
A large portion of the fish in unit 1 is under 200 grams. Redfish are very bony fish, so it's really difficult to produce a fillet from that product when it's so small. That's an inherent challenge.
There are markets for whole round redfish. There are markets for headed and gutted redfish. We're exploring those. We're doing everything we can with our sales and marketing capacity. Other companies in the Atlantic region are doing the same, but there are some very inherent challenges around that.