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Wearing a wet suit to protect himself from the cold, fisherman David McCreadie examines a traditional fyke net containing freshly-caught eels from the waters of a small inland lake on Anglesey, north Wales, 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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