tripe and eel
“Gary Foulkes, Executive chef at Michelin-starred seafood restaurant Angler lamented the decline in popularity of cockles and eel.
He told The Telegraph: In the UK, the wild eel is a protected species, so the availability has obviously declined over the more recent years. Similarly, as the world has become ‘smaller’ – with more transport links to other countries and cuisines – there has been an influx of “new” ingredients for people to try, that seem and look more appealing than the humble cockle or eel.”
Read more at The Telegraph