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Fisherman David McCreadie showing off freshly-smoked eels cured in an oven at a smokehouse on Anglesey, north Wales. The eels were caught using a fyke in the waters of a small inland lake during the fishing season. Once caught, the eels are transferred to tanks before being killed, gutted and prepared for market at Mr McCreadie's Derimon Smokery on the island. With a reported 95 per cent drop in eel numbers across England and Wales, there is concern that this age-old tradition may be under threat.
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