Because my blog only states in the subtitle that it has "little" to do with eels, and not "nothing", I thought I would offer up two tasty tidbits, so to speak.

First, for those who love the cuddly critters, the Chesapeake Bay Journal describes efforts to help eels with breeding, migration and other such stuff, by relocating some elvers and building eelways - small, trickle streams which bypass dams, which the little buggers are more willing than most fish to swim up. Fishermen and conservationists hope these plans can help keep the eel populations up.

Eels are willing to follow a small trickle if it gets them upstream. Biologists monitoring at Conowingo captured eels with a small stream of water flowing down rip-rap near the base of the dam. This summer, nearly 50,000 small eels followed that stream up nearly 60 feet of rip-rap, into the scientists' collection trays-jerry-built devices made from aluminum cable trays that builders use to enclose electrical wires that run through office buildings.

For those more interested in the culinary pursuit of eels, I also found a recipe for Wood-grilled eel with balsamic and mint. I have to be honest; I have not actually tried this yet. But who could resist a recipe which starts out thusly;

Ask the fishmonger to clean and skin the eels and cut them into 2-inch pieces. If they're large, have the eel boned. Small eels are just as good but a bit more difficult to eat.

Bon Appétit!