But it's very important that we do it with fish as well.

Such a seven booking in nature makes me feel grounded and at home.

Um, it makes me feel like I'm part of something that's much greater than myself.

I'm excited to see the crowd's reaction to how the salmon is gonna be cooked and and hopefully, you know, we'll inspire a few more people to cook outdoors a little bit more.

The darkness and the art and the fire is very, very appealing to me, and I guess that's my moment.

That's where I find happiness.

So we're roasting human salmon fillets on the plank along the fire, and then we're topping them with native pit, very holy and beautiful salmon caviar and serving them with a medieval Nordic flatbread.

It's important that we respect the seven and thereby using everything from it.

So here we're burning off the carcass and the hits over the charcoal so we can use it in the booth.

It was important for me to spend time on the farm with the human seven team to see how they keep on breathe there.

Seven.

And you know, it's nice to see that we have the same view on on things.

It's a much simpler life cooking outside.

It's filled with fresh air and fire, and the food is such a trip it to nature.