nick: it seems like it would be a lot better for the american fishermen if we didn't import as much fish. david: in other countries, they gas the fish, or they actually, you know, dye the fish, basically, so you can't tell, you know, by the color or the smell because it's, you know, been co2 gassed. it's a tough business for us. [film advance clicks] man: good seafood's not cheap. cheap seafood's not good, and you don't really have a lot of time. there's no such thing as a 60-day, dry-aged tuna, so you got to get it, get it off the boat, and get it out there and get it served in restaurants. know your source is huge. we have no frequent flyer miles on our tuna. our fish is coming right off the boat in san diego. we're the first stop from the dock. if it's getting flo in from fiji or around the world, we don't know where it's coming from. there's no trace and trust. trace and trust starts at the dock from the boat. you're offloading right to the fishmonger, right to the box, and then where it goes. it's the foreign fleet. they have very little rules, very little regulations, no permits, n