When the elver season opens each spring, Maine fisherman Justin Jordan likes to try one out.
“I eat the first elver that I catch every year. Just for good luck for the season. It’s a little slimy and a little salty but it doesn’t taste like much, because they’re so small,” he says.
Sushi lovers will tell you full-grown eels, called unagi, are pretty tasty. That’s why Sara Rademaker started growing them a few years ago — in her basement.
“It was like dingy stones, a dirt floor and a glorified large aquarium with a couple of tanks. And also we had butchered a pig. So that was hanging. It was quite the scene with, like, an exposed lightbulb,” she says.