When you open the flap & hear that distict sound of the moving air as you break the vaccum that was sealed in the animal's death, then are quickly greeted with a salty fresh smell of southern Pacific ocean air you know you're about to start working with something special. If you're not enjoying these ritual moments when you're getting in the products you're working with then you're really missing out on a certain level of inspiration. I ALWAYS recommend to my Chefs to bring in the animals whole to do this work themselves......it adds a personal respect to the product and in turn the final dish.