02557nam 2200625 a 450 991081359010332120240513032817.0979-88-908734-3-90-8078-9926-7(CKB)2670000000058474(EBL)605935(OCoLC)676697200(SSID)ssj0000414720(PQKBManifestationID)12139408(PQKBTitleCode)TC0000414720(PQKBWorkID)10408964(PQKB)10505947(Au-PeEL)EBL605935(CaPaEBR)ebr10425404(CaONFJC)MIL929973(MiAaPQ)EBC605935(EXLCZ)99267000000005847420010731d2002 uy 0engur|n|---|||||txtccrConsider the eel /Richard Schweid1st ed.Chapel Hill, N.C. University of North Carolina Press20021 online resource (196 p.)Description based upon print version of record.1-4696-1513-4 0-8078-2693-6 Includes bibliographical references (p. 161-170) and index.Contents; Preface; 1 Pamlico County, North Carolina; 2 Interstate 95; 3 Guipúzcoa, Basque Country, Spain; 4 Lough Neagh, Northern Ireland; 5 Yankee Eels; 6 Fishing and Farming; A Taste of Eel; Bibliography; Acknowledgments; IndexJournalist 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 iAnguillidaeEel fisheriesNorth AmericaEel fisheriesEuropeEel fisheriesAnguillidae.Eel fisheriesEel fisheriesEel fisheries.597/.432Schweid Richard1946-1136498MiAaPQMiAaPQMiAaPQBOOK9910813590103321Consider the eel4093185UNINA