population has tripled, so we're bringingng in less s seafood, en though the demand is going up and up, swewe have this opportunity to grow fish in the waters off the coast in clean, clear water that's not polluted. it's not within a bay. it doesn't interfere with water skiers or kayakers or anybody else, but it'll be out in 200 feet of water in a quarter- to a half-knot current going by, which means that the water stays clean and the biomass of the fish has no impact on the environment, and yet we'rere stl in vevery close proximity t to e market, s so the product when 's brought in is harvested and on the dock within a couple of hours after it's taken out of the cage, which means it's very fresh h and ready to go toto ma. [f[film advance clicks]] david: it's a hard thing because, as a commercial fisherman, first thing you say is, not a good thing because, you knowow, it's competitition r us. but i try to look at, you know, thehe whole picicture. gomes: it's s very dififficult o say because, as an american fissherman, you take priride in thatat. there's a tradadition aa heritage, and you don'