Alright, welcome back to OD5. This is Chris coming at you. I did get a request for someone asking me how I go about cleaning my black drum. So I do want to go ahead and do an example of one here for you real quick. So Sharpknife definitely in play and shout out to Ronald because he got on me for not having a good for late night. So Ronald, this one might be for you a little bit too. But anyway, what I do with the black drum is I go ahead and I get started right up here near the head, back of the head anyway. Because I get in there like that. You see you need a sharp knife to be able to do that. Then I actually come down the back just like that. Let the knife rust against the spine. Run my way down. Alright, then you can get your thumb in there. You can see you're making good, making good headway there as far as like being right on that spine there. Alright, so we're going to keep on down. Alright, we're making our way through the fish. You could break this rib cage up with another knife, but I'm just going to do it with my late knife here and get it sharp. I want it to get it sharp. And then I'm just going to make my way around the head here. Just like that. And I do not take the rib bones out. I keep that meat. Alright, so we'll just set that down for a second. Alright, make sure we cut all the way through up here. Alright, so now you have that flipped out. You notice that I left it attached there because that's going to be my little magic to be able to actually get the flesh separated from the actual skin without scaling it. So what I'm going to do here is I'm just going to press down on this. I'm going to lift up here. And we're going to let the knife just walk down the base of that fish. Getting close to the skin, so sometimes you have to lift it up just so you don't end up cutting all the way through. I think I did end up cutting through there a little bit. That's basically what you're looking at. Like I said, I got a little bit of connection there. So I'll just lift that up and cut that right out of there. Alright, so that's what you're looking at. That's how you go about it. And really it's flipping repeat. You can see that I just actually look of an action. You're trying to eat a little healthier, not fry every time that I put fish on the table. But as much as I'm tempted to do that, I definitely got to make healthier choices from time to time. But you can see here with this, I just actually rubbed it down with olive oil, set the oven to, I want to say, 4, 25, something like that, and put them in there for about 20 minutes or so. You'll also notice that I scored them across the top with my filet knife just to let that olive oil in the seasonings get down in there. And then you can see the olive oil in the back. And then also the salmon seasoning. It's actually from Costco. Definitely a great seasoning. If you have a Costco membership, mine is expired right now. And then also emerald fish rubbed that I picked up at Publix. Yes, I picked it up at Publix. So it's in the mix as well. So I have to let you know review wise how we enjoy the fish. And we'll get back to you on that. Alright, got it all plated up here. So you can see the black drum there. Have a little roasted sweet potato there. And you can see here we have a little mound of roasted broccoli and mushrooms. And then over on the left or the right rather, it's some roasted okra, which is one of my favorite veggies as well. So, and then that's why I can split over there. Some okra, some okra. Potato potato. Or just fine. Alright, so there you have it. So you guys want to pray with us? We're gonna bless the food. Alright, here we go. Dear Lord, thank you for this food about the scene.