Eels rolled in crushed black pepper and chopped parsley cook in the smoker. Four more culled from the twenty or more in my eel pots chill on ice awaiting the same culinary fate. It’s September and winter holidays start early around here, and smoked eel is a part of the celebration.
We’re gearing up for our 30th anniversary by doing what we do best: bringing cutting-edge scholarship together with photography, memoir, creative nonfiction, and the arts—to tell the whole story.
Click here to receive 30% off a subscription!