 like salt fish, you know, seafood stock here in the Midwest of the United States. So, you know, we reach for the, what's available in basics in the blue box or, uh, but if I do have some raw shrimp that I've cooked and I've got the heads maybe, or I've got the tails, I will save those, um, and use those in, in, in a stock that I've made. So I've made seafood stock. It's a little hard because we don't have a lot of seafood in the Midwest, but a seafood stock, uh,