sonny: so this is the quinault river here, and that's the mouth of the river down there. we have on the reservation 28 miles of coastline. the reservation itself is about 210,000 acres. and right now, we're fishing for coho and kings. that cycle, that pattern of harvesting in the fall time, is really ingrained in us. and it's like, you know, everybody gets excited when fishing starts, and it's really a special time. on the reservation, we manage our own river, our own system. we've been doing it for thousands of years. we know what we're doing, and we do the best we can. bonnie: i think that's what's really special in our relationship is that you know what we're looking for and really appreciate that product, too. sonny: right. sonny: it's a nice color. bonnie: yeah. sonny: great size. bonnie: the eggs are just bursting out there, out of the membrane. they're ready to go. sonny: vibrant. bonnie: this is so delicious, fresh. i mean, obviously, there's no salt here. so it's a little bit muted, but just pure fresh salmon flavor. it's just, like, creamy and rich. and just, i