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Consider the Eel

Consider the Eel Cover

 

Synopses & Reviews

Publisher Comments:

Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated."

As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. 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. Eels 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 places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year. The book also includes recipes, both historic and contemporary, for preparing eel.

Synopsis:

In this entertaining and informative natural history of eels, Schweid explores how people around the world cook, eat, harvest, harm, protect, and study this fascinating creature.

About the Author

Richard Schweid was born in Nashville, Tennessee, and now lives in Barcelona, Spain, where he is senior editor of the magazine Barcelona Metropolitan. His popular books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Hot Peppers: The Story of Cajuns and Capsicum, and The Cockroach Papers: A Compendium of History and Lore.

Table of Contents

Preface

Chapter 1. Pamlico County, North Carolina

Chapter 2. Interstate 95

Chapter 3. Guipúzcoa, Basque Country, Spain

Chapter 4. Lough Neagh, Northern Ireland

Chapter 5. Yankee Eels

Chapter 6. Fishing and Farming

A Taste of Eel

Bibliography

Acknowledgments

Index

Product Details

ISBN:
9780807826935
Author:
Schweid, Richard
Publisher:
University of North Carolina Press
Location:
Chapel Hill, NC
Subject:
Fish
Subject:
Eel fisheries.
Subject:
Anguillidae.
Subject:
Specific Ingredients - Seafood
Subject:
General Nature
Subject:
Animals - Fish
Subject:
Oceanography-Fish
Copyright:
Edition Description:
Includes bibliographical references (p. ).
Series Volume:
61-62
Publication Date:
March 2002
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
200
Dimensions:
8.25 x 5.75 in

Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Religion » Comparative Religion » General
Science and Mathematics » Nature Studies » Fish
Science and Mathematics » Nature Studies » Ocean and Marine Biology
Science and Mathematics » Oceanography » Fish

Consider the Eel
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$ In Stock
Product details 200 pages University of North Carolina Press - English 9780807826935 Reviews:
"Synopsis" by , In this entertaining and informative natural history of eels, Schweid explores how people around the world cook, eat, harvest, harm, protect, and study this fascinating creature.
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