I thought the reason Mirrors, and then Leathers were bred in the first place was to make them easier to prepare for cooking (less de-scaling required). The Romans introduced them almost 2000 years ago as a food source, and the monks continued the trend, which is why lots of monastic sites had fish ponds.
When I was a lad, I used to go fishing early mornings before school to catch a few eels for tea. My dad would skin them and cut them into 2" pieces and poach them in a shallow pan in milk and butter. Absolutely superb with crusty brown bread and butter. (They still wriggle in the pan, even when cut up, which is a bit disconcerting)
I've also eaten toasted gudgeon and perch, both of which taste good, but are very bony.
We have a problem in this country because we've divorced ourselves from the production and preparation of our food, especially meat. All those cuddly lambs gambolling in the fields aren't there on their holidays folks.
Rabbits, Eels, Pigeons, Carp, Zander, Pike, were/are all good eating. Get over it.
[ 25 July 2002, 09:29 AM: Message edited by: Wag ]