How America’s Only Farmed Glass Eels Are Raised in Maine | Eater
"Operated by Charlie Walsh in Bremen, Maine, this processing and smoking facility prepares mature eels received from the farm by butterflying, cleaning, and deboning them; some are vacuum-sealed for sale while others are smoked and sold ready-to-eat. The business applies hands-on, traditional processing techniques to turn live-shipped eels into both fresh and smoked products for chefs and consumers." - Terri Ciccone
