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A tank full of freshly-landed live eels caught by fisherman David McCreadie using a fyke in 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.