There are 900,000 liters of fish sauce to remove—some of it just liquid, some of it with fish solids. So this is speculative, but given your knowledge of fish sauce, and just extending some of these chemical processes out more and more years, what would be your tasting notes, if you had to guess, for this fish sauce? Worcestershire sauce is fish sauce. You know you're in a Vietnamese household because you can smell the fish sauce, because it's always in the air. Of course, they bring out the food, and she's like, "Could I get more fish sauce?"