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Full Description
This culinary and natural history reveals the amazing life of the humble eel. Every European and American eel begins its life in the Sargasso Sea - a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. They have never been bred successfully in captivity. Consulting fisherfolk, cooks and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in such far-flung places as eastern North Carolina, Spain, Northern Ireland, England and Japan. While the rich but mild-tasting fish has virtually disappeared from US tables, over $2 billion worth of eel is still consumed in Europe and Asia each year. The book also includes recipes, both historic and contemporary, for preparing eel.
