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101 0 $aeng
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200 10$aConsider the eel$b[electronic resource] /$fRichard Schweid
210   $aChapel Hill, N.C. $cUniversity of North Carolina Press$d2002
215   $a1 online resource (196 p.)
300   $aDescription based upon print version of record.
311   $a1-4696-1513-4 
311   $a0-8078-2693-6 
320   $aIncludes bibliographical references (p. 161-170) and index.
327   $aContents; Preface; 1 Pamlico County, North Carolina; 2 Interstate 95; 3 Guipu?zcoa, Basque Country, Spain; 4 Lough Neagh, Northern Ireland; 5 Yankee Eels; 6 Fishing and Farming; A Taste of Eel; Bibliography; Acknowledgments; Index
330   $aJournalist 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 i
606   $aAnguillidae
606   $aEel fisheries$zNorth America
606   $aEel fisheries$zEurope
606   $aEel fisheries
615  0$aAnguillidae.
615  0$aEel fisheries
615  0$aEel fisheries
615  0$aEel fisheries.
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700   $aSchweid$b Richard$f1946-$01136498
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996   $aConsider the eel$93855846
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