We didn’t air thaw. And in fact, in those days, it was ironic in a way as you look at the husbandry practices that evolved and developed, I took the fish from this cold storage point to the different areas in the park and just stacked it in shelves. And I thought to myself after about a month there, “Why wouldn’t we put this in a refrigerator? It’s food.” So my mother and I chatted about it a little bit. (chuckles) And she said, “Well, it’s not good to leave certain food out for certain periods of time.” And we talked about it. And so I talked to the management there and I said, “We need to get refrigerators for this fish.” Of course, they looked at me like I had horns, and they’re thinking “What the heck?” And I said, “Well, you know, you don’t and take your used food or your food that you ate for breakfast and leave it out all day and then eat it for dinner, do you?” And they said, “No, we don’t.” And I said, “Well, let’s get refrigerators.” So we ended up going out and finding used refrigerators at different places and stacking them in these different areas. And that was sort of the evolution of a tremendous amount of different husbandry practices that I was a part of, not just me, but the people that worked there as a team. And it was a evolving process, because, in 1972, that’s the way things were done.
