Slippery customers
This section of an eel, lying on a bloody board, might not look particularly appetising. Yet the fish have a long and rich culinary history, from the food stalls and pie shops of Dickensian London to haute cuisine restaurants in Tokyo.
Nowadays, however, eels are becoming an increasingly rare delicacy as stocks plummet and Europe's fishing industry shrinks to make itself sustainable.
O'Neill’s breakfast lies in his workshop.
The fisherman prepares his lines after fishing out on the lake.
He steps out of his workshop, which he set up in an old shipping container.
He uses his binoculars to check the weather after a fishing excursion.
O'Neill checks his lines as dawn breaks.
His catch glistens in the light.
He makes his way back to shore after checking his lines.
He unloads lines from his boat.
O'Neill displays some of his catch.
He prepares an eel for cooking.
He skins one of the fish.
Parts of an eel lie on a board as O'Neill cooks.
He fries eels on the stove.
The fish sizzle in the pan.
