Hey, Nate, hey Kate.

Hey.

Hey, Justin.

So at a recent outside-in meeting, we were discussing our plans for this episode.

And Kate, you actually told us about something that happened to you recently.

Do you mind telling us that story?

So I was having a birthday dinner with some of my friends.

They were giving me very sweet and thoughtful gifts. And one of my

closest friends, she showed up with a bunch of individually wrapped little boxes. And I had a

suspicion what they were because we have a shared interest. And they were exactly what I thought

they were, which was a beautiful display of tinned fishes.

It was an amazing birthday gift, and we had basically like the fish equivalent of a charcutory board afterwards, and it was super, super yummy.

I have been completely in the dark with this term tinned fish. It sounds so much

nicer than I think what I normally think of as just like cheap sardines. Totally. I think that

tinned fish, which I guess is like the classy way to say fish in a can, has somehow undergone

some type of rebranding that it felt equivalent

to like if my friend had given me really nice like gourmet chocolate or flowers or a bottle

of wine like it's like a delicacy. So this is not like your chicken of the sea bumblebee style cans.

Oh totally. I think I mean I think part of the appeal is it's like a little taste of the Iberian Peninsula to put in your sad pantry, you know, all the colors and fun. They're pretty. They're pretty. I have like not heard of this. Like, honestly, is this like a TikTok thing? Like, what is this? This feels like impossible to me that you would not

have heard of this, Nate, but maybe this speaks to our different niches. I also feel, yeah,

I also, I think we're learning too. Like I have not been like on Instagram, like I just started

listening to Chapel Rhone. Like that, that is where I am at. I would say Chaparone and Tinfish are

...