inshore salt waters.
I grew up eating just about anything we caught from the oceans and bays. You mention eel which was always a show when it was cooked. We used to crowd around the stove as kids to watch the eel sections wiggle in the pan when they were cooked.We have a lot of great fish here that are under-appreciated. Eel is a delicacy that I grew up with, yet very few restaurants serve it. Our farmhands (Tussy and Cowboy come to mind) used to catch and prepare snappers (the turtle) for Bookbinders when I was a kid. It involved laborious preparation, but the restaurant paid well. For the best stock you had to break up the shell with an ax to add as an amendment. Are there any chefs with the skill-sets to capitalize on the new bounty, or would there be too many obstacles?