From the food stalls and pie shops of Dickensian London to haute cuisine restaurants in Tokyo, the eel has a long and rich culinary history that transcends classes and national borders.
But it is becoming an increasingly rare delicacy as stocks plummet and Europe’s fishing industry shrinks to make itself sustainable.
“There’s pressure to shut down fisheries. It’s a basic conservation measure to stop fishing them,” said William O’Connor of the Ireland-based European Eel Consultancy.
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