Our core belief is simple - where others see an ugly, scary, invasive fish, we see a treasure trove of tasty and clean protein. The devil fish now accounts for approximately 70% of freshwater capture and by setting up micro-processing facilities in neglected Mexican fishing communities, we process it into fillets. Today, we sell fish to restaurants and corporate kitchens in Tabasco and Mexico City but will soon begin exporting to the U.S. and Canada where we're working with a co-packer to scale our jerky production. In October 2018, we'll formally launch our jerky brand, "El Diablito."