Commercial Eel Fishery

The natural range of American eels, Anguilla rostrata, extends from southern Greenland to the northern coast of South America. A catadramous species, the eel spends most of its life in fresh and brackish water. Upon reaching sexual maturity (8-30 years), eels undergo physiological changes, enabling them to migrate to the salty Sargasso Sea to spawn. A single female can produce 8.5 million eggs! After spawning, the adult eels die, and the cycle begins anew.

Eels are harvested in the United States between spring and fall. Typically, glass eels (2-4 inches) are caught in spring/early summer as they migrate upstream into the tributaries. Elvers and yellow eels (>4 inches, but not sexually mature) are harvested throughout the season. Silver eels (sexually mature adults) are harvested in the fall as they travel toward the sea to spawn. Currents, sediment type, body of water, and eel size are factors that influence the trap design each fisherman favors. Square pots, fyke nets, dip nets, and weirs are all considered to be tools of the trade.

Delaware watermen typically use square pots to catch the elusive yellow eels. Fishermen are prohibited from harvesting eels smaller than 6 inches in length. An average of 100-150 pots are baited and tended every 2-3 days. Although bait preferences differ by region, horseshoe crabs, especially egg-laden females, are the preferred bait in Delaware Bay. Between one-half to one horseshoe crab is used to bait each pot. In a survey of Delaware Bay watermen, annual bait needs of each eel fisherman were estimated to be 5,000 horseshoe crabs. The fishery season lasts approximately 16 weeks.

Over one million pounds of eels were harvested in 1999. Some were used as bait for recreational fishing, such as striped bass; others were destined for blue crab bait. The majority, however, were purchased for sale in domestic and foreign seafood markets. Japan imports about 30% of the eels they cultivate for human consumption.

In 1999, 50% of the eel harvest was exported, live or frozen, to foreign countries. Whether raw, cooked, or smoked, eels are considered a delectable delicacy. Next time you visit your local sushi restaurant, try some unagi. You might be surprised by the taste!