[dighton]

The only place I've had eel, or noticed it on the menu, was a Japanese restaurant here in California.

[shaggy eel]

,,, smoked eel is popular here, most commonly in vacuum packed form thru a local deli. At the fun level, after nightfall, we use three pronged forks and spotlights to catch eels in creeks. They're quite boney but the taste is worth the hassle of processing them. It's not something you'd eat every week though. The wood that works out best to smoke them with is called Manuka - a very hard, pink tinged New Zealand native.