How to Sell and Manage the Shipping of Perishable Products - Fish Fixe | EP. #31
On this 31st episode of The E-Comm Show, our host and BlueTuskr CEO Andrew Maff is with Emily and Melissa of Fish Fixe, a seafood delivery company helping people to have an easier and more convenient way to store, prepare, ship, and cook their favorite seafood.
Listen to Emily and Melissa as they share their seafood journey from moms looking for an easier way to get seafood, to a multi-million business reeling in both customers and the likes of Shark Tank investor and entrepreneur, Lori Greiner.
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How to Sell and Manage the Shipping of Perishable Products - Fish Fixe
Andrew Maff and Melissa Harrington // Emily Castro
About Melissa Harrington and Emily Castro
Melissa Harrington, Co-founder, CEO
Born and raised in south Louisiana, Melissa can hardly recall a family vacation that didn’t involve fishing or crabbing along the gulf coast. An avid seafood lover, it is completely fitting that Melissa and her husband Chris have been in the seafood industry for the better part of a decade now. They have an unparalleled standard for quality and feel uniquely called to properly care for and responsibly source the best God-given natural seafood resources for their customers. As a mother of three, Melissa is ultimately passionate about bringing families together around the dinner table. If time permitted, she would spend all day in her kitchen because she feels a deep connection to serving others through the gift of a wholesome meal.
Emily Castro, Co-founder/ Creative Director
Emily and Melissa met at Texas A&M where they were college soccer teammates. Emily spent 14 years in the wine + spirits industry, working for one of the top distributors in the country- helping to build brands and bring them to market. She has a keen sense on what “makes” a brand and the technical skills to develop, refine and nurture it for growth. She has a deep passion for her family and serving others.
We finally looked up and like, Okay, this is a thing like it's not a hobby anymore like, this is a legit business.
Hey everyone is Nicole B. the chief pretty chick in charge at shopprettypieces.com this is Rolando with global teck worldwide. Hey, this is Tanner Leatherstein with Pegai and you are listening today and you're watching and you're listening toThe E-Comm Show.
Welcome to the Econ show, presented by blue Tasker, the number one place to hear the inside scoop from other e-commerce experts share their secrets on how they scaled their business and are now living the dream. Now, here's your host, Andrew Maff.
Hello, everyone, and welcome to another episode of The E-Comm Show. I'm your host, Andrew Maff. And today, I am here with Melissa and Emily of FishFixe. Obviously, we've all seen them on Shark Tank. And so we'll probably dive into that a little bit. But I digress. Ellie, Melissa, are you guys ready for a good show?
We are Thank you for having us.
I greatly appreciate the two of you being on the show. I'm very excited about this one because your business model is relatively different from many and you know, delivery services and the whole different thing. So you know, let's pretend that no one's seen the episode, no one knows who you are, and wanted to give you a second to kind of give us a little bit about your background, your business, and we'll go from there.
Sure. So we're a little over four years old now. And I grew up in the seafood industry spent my professional career there and just had an opportunity to really introduce people to seafood is something that we hadn't done very well in our personal lives at home. So Emily and I just had this really fun experience in Mexico that like kind of gave us this crazy idea to start the business. So that's kind of where it all started. Now.
You asked. So what is it about? Did you start off in the seafood industry a while ago? What is it that kind of sparked the idea behind fish?
Rex? Well, I think part of it was my own, like the personal problem of being a busy working mom and not having all the access to all these seafood proteins. And they're amazing. And we're selling them to high-end restaurants and retail, you know, all across Texas, but we weren't eating them at home because simply it wasn't convenient. And so figuring out a way to make it convenient, which was you know, portioning it and freezing it at, you know the peak of freshness and having in my freezer allowed me to like put it in the fridge to thaw while I was at work, get home, it's ready to cook. The fit is so simple to prepare, and it's so quick and be done in 10 to 15 minutes. So we kind of like solve that problem and weren't really thinking that maybe even other people had this problem or you know that other people want it wanted this solution. And we always say that when you have something you love, you share it with people you love. So Emily and I are old teammates from college and I just kind of shared it with her and her husband, and they had young kids and were busy working in sales at the time. And that's how she kind of got introduced to it. And that kind of evolved into the potential the eventual solution of fish. What was going to be Hey, when we get home from this amazing vacation from Mexico, I'm going to Venmo you each week and I'm going to pick up fish from you evolved to like 120 days later, what we're going to share with the world, we're going to open up a Shopify store, and we're going to sell it with everybody. So,
delivery can be complicated. Delivery of consumables can be complicated and then delivery of frozen consumables is even more complicated. So how did you what was like trial and error with that? How did you eventually solve it? What was that process? Like?
That process was brutal, like honestly, I mean we so we started the business I mean we skip past all that there truly is amazing. Like we had this idea like drinking champagne on the last day in Mexico about to go home to real life and Emily like most of this is a business like we can do this and like we can and then 90 days later we have our store going but I think that where was I going with this we started it bad wholesale company so we started it ourselves so we firsthand saw how hard it was and the everything that needed to go into the customer experience with the packaging and we firsthand saw everything that had to do with you know, every shipment that went out, you know, and on top of that we're shipping it all from Texas. Well, we really were like let's grow Texas. Let's there's you know, 6 million people around here. Let's just focus on that. Well, when COVID hit everyone around the world or around you know, the coast is from California to New York and Washington. We want like to. And so I mean, shipping all that from Texas, especially in the heat like we it was hard. Yeah, I know the packaging. So back to your question sorry about the tangent there. But then we didn't have a packaging and the engineer was self-funded like super low like, we weren't gonna throw a bunch of money at this business. So we just started experimenting, like if you can imagine all the different things we tried to do, like we had bubble wrap, we had like all the different we wanted it to be recyclable. Four and a half years ago, there weren't that many great options out there, especially since we'll go past today's ship. So we've tried every different brand, anything you lined sold. I mean, we were like just trying to figure this out. And eventually, it took us a while we had to start with polystyrene, which we didn't love. But it would allow us to deliver our proteins in like pristine condition, right, it works very well. And that's why people used it. And we were shipping all across the US. So we're so fortunate through after the Shark Tank experience, we were able to get distribution all across East-West and Central Coast. So we got to move to recycle packaging that we're super happy with it performs very well. But that whole process is you know, how much do I use? What kind of labeling do I need? Like how big are inner dimensions? How much airspace Can I have? Do I use locks or pellets? I mean, there's a whole like the range of things. Yeah, we would ship like, Hey, who do you know, in North Carolina? We're like, oh, yeah, the ribbon was there, let's try a box, hey, go to the box coming. Don't open it, it's been more than three days like it's gonna sink, you know, this whole process and eventually we landed where it was one of those hard-earned lessons. But now we're, we have a great three PL partners. And it's allowed us to have a little bit more sophisticated packaging and really achieve our goal of being able to get to the customer. Within one-two days of its shipping, which, you know, it's been great.
So you think you know, traditionally eCommerce manufacturer makes all stuff sends it over to sometimes goes directly to a three PL will sometimes send it out to different warehouses that they have. But in your case, it's fish, which I would imagine you might be sourcing from Are you sourcing it from multiple locations? Or are you currently just sourcing it out of one area?
Yeah, multiple locations. And yeah, like, I mean, there's so many times and what we do right now that I think about like PIF who's just wasn't perishable, like our three PL excellent, total sense, you know, like to play with inventory in our central warehouse and took it all to the West Coast. Oh, it was a perishable item, we cannot hit anyone else with that it only can cater to the West Coast. Right? And so, yeah, I mean, the logistics and the operation side of having a perishable item, especially like a premium, perishable item. It's, it's, um, a game or something. And, you know, there's not a whole lot of sophisticated, like systems out there to really help you, right? It's a bunch of your brain and a spreadsheet. And we talked to all these, like people that we meet, like, how are you managing it like, a spreadsheet? Yeah.
So you had mentioned earlier about COVID? And how that picked up, and it obviously helped you guys go a little bit more across the entire country? Did it have any kind of negative effect on you at all, because you know, supply chain issues and all these other issues, but you're sourcing fish, so you know, fish weren't really affected by it. So was there anything there that kind of caused the issue or was COVID? Just awesome for you guys, minus the fact everyone was sick? Wow.
Like, I would never look back and say like, that was awesome. Obviously, we had tremendous growth. But for us, it was, it was a really neat experience. Because what before COVID I think many people especially those buying seafood thought, Well, that looks like a premium luxury item by like I have access to it, I can go get it if I want it. And then during COVID We kind of became a part people started cooking, they like to turn off different hobbies that a lot like I'm going to try to cook something new. And we got to be a part of this experience for people that I don't know, we just we got we really got to be a part of this movement and experience that people were like stepping out of their comfort zone. And then post COVID I mean, they're kind of they're sticking around because now they see how easy it is to see your scalp and cook for themselves and not rely on a restaurant or grocery store if they can't get it and you gotta think about so we did. So we did have some challenges. Obviously, this supply chain was like, Wait, buy everything online. And so FedEx and UPS were like, super overloaded. I mean, we saw delays but you know, the cool thing was like, people are pissed off. Yeah, like they were just like, they were like thanking us for it. Like, I get chills thinking about it because I eat customer emails like we answer every single customer email ourselves up until, just recently. But it gave us such a pulse on our business. It's one of its monetarily, one of probably the most important things I think entre young company entrepreneurs can do it is to communicate with their customer at that level, when they need something, they would email us and say, Thank you so much. I'm so grateful for what you're doing, you know, we haven't left the house for months, and like, we just had this gourmet meal. And so when we did have issues with like, thought shipments and just you know, all the things that happened with the perishable products, there was so much grace, people were so kind they were, you know, they were complimentary. And it truly, it kind of was really cool for us because it was this growth phase that we like, had COVID not had that happen. Like with the Shark Tank experience. People didn't have quite as much grace there, right. We weren't like in the thick of a pandemic. But like, and we had this crazy growth and everyone had this expectation of us like performing a certain way despite, you know how hard that is for small business. LFS COVID, everyone was like, super chill, to see. And they're like, working from home. And it cooks some scallops tonight. Like, they're awesome. And I look back fondly on the humaneness of that time. Like, just in knowing that we're a small part of like, something that was like bringing them like happiness, or just like getting them out. You know, it was pretty cool. It was really Yeah,
it is interesting, you find a lot of like e-commerce sellers that just almost purposely put people like in between them and their customer and I never understood what how are you supposed to adjust, because you can't pivot or you can't learn about how your products doing if you're just sitting back and ignoring what all your customers are saying it's pretty cool that you guys are answering them. Although I do understand that eventually, you had to get to a certain size where that's no longer scalable. How did you end up marketing everything? Like, obviously, you had the Shark Tank experience so that I'm sure helped, which I'm sure we'll touch on, but how did you end up marketing it and being able to stand out from you know, any competition or anything like that? I mean, it was
like what do you know, that's like, the perfect things happen. I don't even call like the happy accident of whatever. So we had the beginning of 2020 we are like we are we're gonna go for it. We're gonna line with we never had gone after we'd never done digital paid ads. We just, that's really hard. I mean, seafood by mail is weird, right? Especially COVID No one wants that. Like, maybe a new pair of leggings does not see fit, so we stay away. Um, so this is foundational, like we always said, we did not want to, we don't like that. Like, we don't like that we're not gonna run a business where we're just like, spending money to like, let's catch someone's eye and give them a clip. We're like not doing that. We send them very, like, you know, so we identified like love who, when people listen to and there's some really key, like food bloggers and you know, influencers on Instagram that, you know, might have just written a cookbook and gone back from a book tour. And they have a lot of seafood in there. And so we aligned with some of those. Well, we Mel like just on a whim emailed one. I was like, Hey, let's just see if she'll do a partnership with us. So, okay, here we go. We're going up here. Like I've eaten. I've emailed her before as I hear. So anyway, the day that so we were about to start to enter this partnership with her. And the day. It was March 17 grocery stores in Texas shut down. She's in Dallas. We're in Houston. And she's a man. She's a national influencer. But you strategically want to we want to Texas, right, yeah. And so the day the grocery store shut down, she called us and our partnership really wasn't supposed to kick off for like, another month. She's like, I got to do it today. Or today or tomorrow. Like, let's do it. People need groceries, they need help, like, Man, I think we can do it. We're like, Okay, let's go. And so yeah, it really, it was cool, because not only did she have a resource in this cookbook that she had, that people had already purchased. And that helped them but it just like, again, with the hobby and, and it just brought like a cool voice to us, to our company. And it just, it just kind of grew from there. So that was really like I think, you know, and we have different people that we work with, who are you know, food bloggers and dietitians that like they love our brand. And it's all its organic relationships. And so that's what we did really in 2020 to get our name out there. And then and that was about probably all we could really handle at the time based on like our infrastructure and the par levels that we've been keeping and the fact that we were, you know as self-funded and just kind of like, slowly organically growing it. So it was a spike and we're like, oh god like You know, yeah, so it was, you know, it's like this and this and this. And so we got to it. But as Emily said, there, it's all organic. So these people will tell other people and when you, you know, you reach a new whole new audience, and then they start talking about it to their friends and family who they're talking to a ton more because of COVID. You know, like, people are, we're so much more connected through the pandemic. So it was really cool because it's, we laugh when we started, we'd have an order come through, I was like, Oh, someone just ordered. She's like, Yeah, that's my aunt. Oh, yeah. Like, eventually, it's like, it's like all the levels of separation. Like, who's back? Like, you know, we joke because now it's like, we don't? We can't keep up, you know? Yeah. But it's just, it's funny to look that we should look back more. We should sit around and look back more.
I don't know. That's, that's interesting. You said that I just had this conversation with someone the other day is that you're you with entrepreneurs, you are constantly looking forward at goals you're trying to reach, and it gets exhausting. You never turn around and like celebrate the small wins or go, man, do you remember when we used to panic over this? And now like, look at us now, instead of constantly. But
I digress. We're like, bridge, we just, we just like, take a break and like, go sit off and we don't we're just like, trying to eat lunch? They're like, No, we're not hungry. We're not going to eat lunch, like
is that still the case? Are you still not spending on paid advertising at all? Wow. So it's solely an influencer approach. And I assume writing the high of three is not opposed
to it, but it'll never be a pillar of like our customer acquisition, because we just, we believe that we're, we believe that if we're gonna take a longer slower approach, but it's gonna have way more staying power. Like, we believe in content and helping the customer like, great if they click on the ad buy box, and they get it and they're like, well, now what do I do? Like, we're not helping, we get to help them post-purchase and like, so that's what we're really focusing on is the content, the recipes, the videos, all the things that like, are like, I can do that? Oh, I see it, I got it, I can totally do that. And it's, oh, that recipe is exactly with what's in this bag. So I don't have to, like do the math from like a fillet at the grocery store, then how does that break apart? Am I going to have enough sauce? You know, all the questions that, you know, getting away from them being? Late at one point, what do you think about advertising?
So I was just gonna say that. So it I honestly think that it really comes down to the business in itself, right? Like, because the one thing that you guys did that I find that most businesses don't think about, especially when you're first starting out, is that if you're running paid ads, right, so but let's say you do the standard ones, you do Facebook, Instagram, and Google, right? It's clearly an ad that's run by your profile. It's you saying, I'm awesome. Come shop with me, or it's you getting in front of the user on Google and being there when they're ready. And then they come to your site. And they're kind of skeptical about reviews because let's be honest, no one really knows that you can or can't believe, you know, negative reviews. But when you use an influencer, it's like forcing social proof. Someone else is saying that you're awesome. So it's kind of like, I always explain it. Like if you're at a party, like if you walked up to someone, and you're like, Hey, I'm awesome. They'd be like, go, I don't want to talk to you go away. But if someone came up to you several times, and was like, Hey, that guy over there is awesome. Eventually, they're gonna want to come and speak to you. So the fact that you did that influencer approach makes a ton of sense. Because in the beginning, in the beginning, you're really just tooting your own horn,
I guess is the best way to put that it's so true. And like we always we talked about, like, we, since we weren't having to answer to like, VC or like someone else's money, like, where's my, oh, we didn't have any money. We didn't, you know, so it was just like, our proof of concept. Like literally, we just it was, we finally looked up and like, Okay, this is a thing, like, it's not a hobby anymore. Like, this is a legit business. And like, it's been such a blessing. Looking back like, fortunately, Emily had an amazing job that she was working full time and I had the wholesale business that I was working in. So it was kind of like this part-time thing that grew and, you know, as entrepreneurs, I know a lot of young either, like, I'm just gonna go all in and do this. And we always said, like, Emily always has a great quote about like, yes, but your family comes first. Right? So like, make sure they're taken care of, and we can go all-in with all of our extra time, like after our kids go to bed or before they wake up or but not sacrificing family time and like growing it organically is like has been taking us so much longer to get to this point that we are sacrificing our gym time. Yeah, we're finally going to the gym. But I really do think a lot of the decisions that we made and I think it's a true blessing is that we weren't funded. We didn't have any funding. We didn't really put money into it. So we couldn't say hey, Don't you think even we know customer service was it's important for us to do. But obviously, it wasn't the highest and best use of our time. If we had money, would we have hired someone to do that, you know, or, Hey, let's just try out those Facebook ads and see what happens. But we decided, you know, what we would rather have someone as people deeper in the funnel, authentic relationships, again, seafood by mail, essentially, is what we were doing at the very beginning more of them before, it was like, even I think, like, buying groceries. Yeah. You know, and so it was like, Have you heard of Omaha sticks that were like, relevant as we could get to people. And so it's like, you know, I think that it was, it was great for us because we had to make decisions, we're like, we have one chance to if you have to do the right way, and we don't have the money to try this. So what's the best crappy way we can do it? And, you know, we built these authentic relationships. And I think people truly believe these people, these influencers, and everything because it is an authentic relationship. I mean, we all influencers that's like, oh, they obviously got paid to do that. And even when people say they got paid to do it, like, you can still tell,
if it's, you can always tell if they're lying.
And so that's like, very true to the core of our values. Like, I mean, we, we build authentic relationships, so that it's mutually beneficial for you to know, everybody. Like, it's funny, when we started, we're like, we're just gonna send you a bot. Like, we had a whole strategy, right? It's cool because our product is like it's not a witch like it's not a pop socket, right? Like not that there's anything wrong with that they probably make more money than we probably better margins, I'm sure. I'm sure. They can use it in their family. So we started with like these awesome, smaller influencers that were dieticians and they were like our friends, and we would like, Hey, we're gonna send you a box, feed your family, and they would talk about it because it gave him content, they're doing something different that they normally wouldn't do. And so it was mutually beneficial. You know, it was really cool. So yeah,
I imagine there's also some adventure behind it of, you know, getting, you know, delivery with something that maybe you haven't cooked with before. And so normally, if you go to the store, you'd be like, I don't feel like looking up a recipe on that. But if you get it and it's in your house, it's a waste. So you go let me see what I can make with this. And then all of a sudden you learn something else, and I can see how, you know, seating different influencers like that, especially the micro ones would do fantastically.
Yeah. Do you cook seafood at a home major?
I do. You do? Cool. I do salmon a lot. Then more of like a shellfish guy. I do a lot of shrimp and scallops and lobster every now and then and stuff like that. I've messed around with like flounder, I'm horrible with tilapia. I can't get it to taste like anything except just nothing really.
Well, we have to send you about its fun. It's like, it's like when you open you open your freezer like it's like kind of exciting. It's like now new restaurants even to like, you know, I think special like it's just like you said the adventure. So if you like, you know, I found a great brand of seafood that's frozen because I know I have to eat frozen. So I have family and I need something quick. That's always there. Like, okay, a sub salmon at Costco, like Costco has great food. But now I'm committed to salmon. Exactly. As opposed to like AF scallops tonight trip tomorrow, you know, this weekend, I'm gonna get fancy and have you know, it's just, it's cool because it is kind of a cool adventure. And, you know, like our scallops. Everyone's like, aided by cooking scallops, because it's very much like something people reserved for, like a restaurant experience. But our shops are really good. And so it's cool because like our whole mission is to help people eat more seafood. And we
are you either pescatarian or part of what started this? Or are you just big fish fans?
Well, I've been in a show and no, I think we've kind of morphed into that and honestly like as we like, you know, as we were always learning and growing like that's one of our things like we're always like forward thinking open-minded like we got to continue to learn to grow and I think we can all agree that there's a major shift in like the pyramid that we've talked about the USA pyramid and the amount of like red meat that we should be eating and we're conscious of that and like, I rather eat like our cobia says she needs style with a spicy ponzu and ginger then like not to mention that takes four minutes to make chicken as opposed to watching something so like the truth is she grew up in South Louisiana so she grew up as she knows more about CIF She knows how to cook it and everything I grew up in landlocked Dallas, where that wasn't the case. And, you know, it's like, We're just two very different backgrounds of it. But for her, like, it's in her blood, for me, it is the most convenient protein you can cook, especially if you have it on hand, right? Less than 10 minutes. And the reward is, is amazing. I live out of my freezer, like I trust, you know, the process of being frozen at the source, whether it's my, my fruit might not be real but my vegetables, you know, my meat, all of it. And so it's just, it's it really is a convenient protein, and then a very healthy protein. And so I would say that out of convenience. We're kind of pescetarian I mean, I'll eat a good steak any night. Yeah. You'd say but no, no, my,
my wife is pescetarian every now and then she'll ask me like, oh, who do you have coming up on the show? And I told her, You guys gonna be on the show. She was like, Mom, let me and we watch Shark Tank religiously. She's like, it sounds familiar. She looked up. She's like, Oh, yeah. And next thing I know. She's like, Hey, we should get this. We should do this. We should do it. I'm like, alright, well, I guess
we'll get her a box. So Well, Senator. I just wanted to touch on this real quick, because, you know, when just talking about seafood consumption, I'll get nerdy for a minute. But like, you know, what's really also really cool about what we do in introducing people to different species that they may not ever pick up at the grocery store is we are inadvertently like we're taking pressure off of the species that are the most popular. When you look at Trent, we look at the global consumption of seafood. And you've got Damon Tapia, right like things that people white, those are things that people are comfortable in that they see in the restaurants and like they're, they're comfortable cooking at home, right. But if we can introduce them to some of these other species, and all of a sudden we start spreading out, you know, the purchasing, we're going to naturally relieve pressure in other areas. And I think, you know, we have a huge God who gave us like a giant ocean of fish. And it's important for us to like, take reverence for that and know, and not just, you know, target and do the most popular thing. So it's been it's cool because our customers like I never know what that I don't even know what that is. But oh my god, I love it. It's just it's really cool to see that transition in mind shift and just keep opening, opening them up to new things, which is one of the things we love to do, especially introducing the new products. Sorry, off-topic, but
to pivot just a little bit because I had a couple sellers ask me, You got to ask them this question. Because I get this question a lot. How did you know? And I guess what were the deciding factors that okay, let's submit to be on Shark Tank and go down this route? Like how'd you decided like, Okay, let's do it?
With a real answer, not the reality? Oh, I'm not the real one, to tell you the real answer. So I am obsessed. Like, I've always watched it, I've always dreamt of being on the show, like always, way before, like, I think since college and way before fish fix became a thing. And she since the beginning, people will be like, oh, you should go on and I'm like, we're not ready. I saw work at a corporate job. They're gonna make me quit my job. I'm not ready to do that. Our numbers are not good enough. They're gonna rip us over this. She said I know. I know. But like I said, really cautious. Let's relationship just let's go. So you know, we go through the COVID thing. We actually have sales. We have all these numbers like we had 42% growth in 2020. And so behind my back in January of 2021 submits an application online. Hey, after work, Emily, I'm gonna need you to meet me here because we have a phone interview with Shark Tank. Like, why do we have a phone interview with Shark Tank? Well, anyway, we just really went through the process. And I mean, who knows when you're really truly going to be ready, right? Never ready being, you know, the one that is a little bit more cautious. aligned with the one that's like, go, go, go, go go. We made sure we were prepared. And you know, we're pretty realistic. So we went through all the checkmarks like, Okay, we watched all the shows we studied and but that's how I mean, that's how we got there. And we just went through the process and we just kept going and you know, it really is what people think it is of the experience. And then we went in, I was gonna say I want to Emily quit her job. Well, I guess that was her way of it was a very long way to do it. Yes.
So you got to deal. How's that been going?
It's been it's been great. Lori and her it's hire team are an amazing resource. You know, they're great partners. It's really cool to say partner but I mean it really is and you know it Shark Tank gave us like we said our organic growth was through, you know, the influencer community on Instagram. Well, Shark Tank brought us a totally different demographic of people and you know, to see, you know, you see that big spike in November when we aired, and then to see their orders recur and come back is really rewarding. Because it's to say, like, hey, we weren't just for this one group, or it wasn't just the influencer that talked about us they got to like it. They truly do love the product. And it was, it's been great. Yeah. Do you see
smallish spikes every time it requires?
Those are our first three air on Saturday? Yeah, hopefully. Oh, so
this is gonna be your first re-airing now. So we'll, we'll do a follow-up and find out.
What are your past people like what happened on their free air?
So we've had the comfy on the show. We've had fun cakes on the show. And the comfy was? Yes, they do. But honestly, like, to be completely honest, that interview was nuts. They've done so much business that the owners I spoke with, they are so high level in terms of knowing when they're getting sales and like at this point, they're like, almost hands-off with the business. At least that's the way that I portrayed it. So when I asked them, it was kind of like a Yeah, I think we do I think but we do so much business that we don't even notice anymore. Like okay. Oh, fun cakes. I don't know, I don't really know what's going on there. She's slowly she's still running. She's still doing it. In fact, her episode. Actually, as of Aaron, as of doing this episode today, her episode doesn't actually air until next week, I think hers hasn't even gone out yet. But none of them really gave me a solid answer. And I'm not getting one this time either.
We, I mean, I think that for sure. We'll have some sort of Spike. I think it also has to do with like when it airs. You know, our friends that we met when we were filming, there are aired on Superbowl Sunday. So it's like, you know unless it hit the DVR, which when I set my DVR I didn't always do like returning episodes which the first episode so who knows. But we're excited because it's an opportunity for us to talk about and like what's really cool when you have more of like a lifestyle brand and you are more of an influencer in space is people get excited for you, and they start sharing it. Ready? And so it's like, hey, it was that that company? I love that movie on Shark Tank. Like go watch it, you know, and so that's the kind of stuff that gets us you know, really excited about that. It's like, you know, just people being excited for us to Yeah, awesome.
I don't want to take up any more of your time. I know you two are busy, you have to get to lunch. But thank you so much. Thank you so much for doing this episode with us. Great time I would love to give the two of you a second to tell everyone a little bit more and how they can find out more about this
Fish Fixe. So you can check us out at www.fishfixe.com I would say probably the best place on social media to find us is Instagram and that's fish dot fix and you know more YouTube videos are going to be coming out of this one yeah yeah in what we call the fish fix kitchen giving you simple tricks and tips on how to cook seafood and some of our favorite recipes so yeah, and then you'll now soon because we're gonna send you about I know so you
haven't posted influencer though but that's Hey, maybe there's someone else influence
influencing your lifestyle by sending about so
thank you so much for being on the show. Really appreciate it. Of course, everyone that tuned in really appreciates you tuning in as well. Please make sure you rate review subscribe, all that fun stuff on whichever podcast platform you prefer YouTube or the comm show.com But as usual, thanks again. We'll see y'all there. Have a go by Andrew
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