Elvers and yellow eels

Many thanks to Dave, Wayne, Brian and the other Elver fishermen who allowed me to take their photos. Its a lonely business elver fishing and these men are usually very shy.

This night the tide was expected to be about 8mt but the large amount of fresh water still pouring into the Severn in the Welsh hills meant the catch would be low. i got to know some of the variables they have to judge, to numerous to mention, so as hunter gathers go this is one of the most luck driven I have come across.

What follows is an extract from the Environment Agency web site

To facilitate their passage through the estuary they use the tidal currents, migrating upstream on the flood tide. During the ebb tide they move out of the current towards the bank side to prevent being washed out to sea, but where they are more easily caught.

In a number of British estuaries, but most notably in the Severn, they are exploited, mainly with dip nets. Since the late 1970s there had been a fall in the catch of glass eel/elver.

This decline is thought to be closely related to the position of the north wall of the Gulf Stream, with lower catches reflecting a more northerly position of the Gulf Stream. Other possible causes for the decline include pollution, barriers to migration and over-fishing. Once the glass eel develop pigmentation they are referred to as ‘elver’ and are very similar in shape to the adult eel.

In fresh water the eel lives on or near the bottom, often digging into the gravel, and migrates slowly upstream. During this period they are generally referred to as brown/yellow eels, due to their colour. Moving further upstream eels become fewer and more dispersed. Although the eels in the upper reaches are generally fewer, they tend to be much larger than in the lower reaches.

Recipe

450g (1lb) Whole Elvers

8 Rashers Bacon, rinds removed

2 tbsp Lard

3 Large Eggs, beaten

Salt and Pepper, to taste

Thoroughly clean the elvers.

Rinse in large bowls of cold water to which a handful of cooking salt has been added.

This should be repeated three or four times to ensure cleanliness.

Drain and dry.

Melt the lard in a frying pan, add the bacon and fry until crisp.

Remove the bacon with a slotted spoon, to leave the fat in the frying pan.

Arrange the bacon on a serving dish, keep warm.

Add the elvers to the frying pan and stir, cooking until they turn white.

Add the beaten egg, season and cook briefly, stirring constantly, until the egg has just set.

Pour onto the serving dish.

Serve immediately.