Description
Lough Neagh Eel PGI refers to both Yellow (locally known as brown) and Silver (mature) wild eels of the species Anguilla anguilla (European eel).
Production Area
The production area of Lough Neagh Eel PGI comprises Lough Neagh lake and the Lower River Bann, including Londonderry, Tyrone, Armagh, Antrim and Down counties.
Production Method
the eels are fished with traditional methods in order to ensure sustainable stocks for the future. Lough Neagh eels are caught in three different traditional ways: two methods for yellow eels and a one for silver eels. The "longline method" consists of four nylon nets of about 1 mile long with approximately 400 baited hooks attached to each line. The lines are lifted aboard the following morning and any caught yellow eels are stored in barrels pumped with fresh water in order to minimilise mortality. Once ashore, any yellow eel of less than 40 cm in length will be returned to the lough. The "draft net method" consists of the manual drafting of nets up to 82,3 metres long and 16,5 metres deep. Hydraulic pot haulers are used to retrieve the ropes of the nets, but the nets themselves must be hauled in by hand, as trawling is banned to protect the bed of the lough. Silver eels (eels that have matured in Lough Neagh) can only be caught between June 1st and the end of February and only at fixed water weirs at Toome (Toomebridge), at the northern exit of Lough Neagh or at Kilrea on the Lower River Bann. Fishing takes place at night, while the eels are migrating north towards the Sargasso Sea, with the use of large coghill nets that are lowered into the river at the weirs. The caught eels are placed in large holding tanks adjacent to the nets. After fishing, both eel types are then taken to the co-operative's factory for grading and transportation.
Appearance and Flavour
Lough Neagh Eel PGI are a minimum of 40 cm long, 150 to 600gr in weight and have a higher fat content in respect to other eels. They are characterised by their narrow head, short tail and rounded body. The yellow eels are dark green with a brownish /yellow tint, while the silver eels are black with a silver tint. Once cooked, the flesh is white, soft and tender with an earthy flavour.
History
There is evidence that fishing for wild eels has taken place on Lough Neagh since the bronze age. Fisherman today still use many of the longstanding and traditional methods in the catching of eels, and sustainable practices guarantee stocks for the future. The importance and reputation of eel fishing in Lough Neagh is evident in many poems written about the fisherman in the area and a number of local superstitions are still held by the fishermen. More recently, a sculpture of swimming eels was erected in the town of Toome, reflecting the relevance that eel fishery has in the local history and heritage of the area.
Gastronomy
Lough Neagh Eel PGI should ideally be kept in crushed ice where it will stay fresh for approximately 4-5 days. The ice must be changed regularly and, once opened, it should be consumed within 2-3 days. It can be cooked as an ingredient of main courses or it can be used to prepare eel pies. It is best smoked.
Marketing
The product is marketed as Lough Neagh Eel PGI and practically all of the eels from Lough Neagh are sold outside Ireland. The fresh product is mainly sold in fish markets and the smoked product is sold in vacuum-packed confections.
Distinctive Features
Lough Neagh Eel PGI has a high fat content, reaching 23% in the mature Silver eel, and for this reason, these eels are considered to be the best in the world for smoking, and therefore command much higher prices than either farmed eels or other freshwater eels from elsewhere.
