Long-form notes from the farm and the kitchen: how closed-loop recirculating aquaculture works, why weekly rolling harvests keep Eellite on menus 52 weeks a year, and how chefs are cooking a fish with the fat profile of eel.
We are preparing the opening pieces of the journal — a comparison of recirculating aquaculture against traditional pond and cage farming, a walkthrough of our grading system, and a chef's guide to hot-smoking Eellite. In the meantime, the frequently asked questions and recipe collection cover most of the ground.