david: in other countries, they gas the fish, or theyey actuall, you know,w, dye the fish, bassically, so you can''t telll, you k know, by ththe color orore smell because it's, you know, been co2 gassed. it's a tough busininess for us. [film advance clicks] man: good s seafood's not c che. cheap seafood's not good, and you don't really have a lot of time. there's no such h thing aa 6060-day, dry-aged tuna,a, so yu got to geget it, get t it off te boaoat, and getet it out ththerd geget it serveved in restataura. know your source is huge. we have nono frequent t flyer milen ourur tuna. our fisish is coming rright offff the boat t in san . we''rere the first stop from the dock. if f it's getting f flownn from fiji or around the world, we dodon't know where i it's cog from. therere's no trace and trust. trace anand trust startst the dock from the b boat. you're offloadingng right to the fishmonger, righght to the box, and then where it goes. it's the forei fleet. ththey have vevery little ruleses, very littltle regulations, no permits, noo licenses. t they're doing everything wrong, and w