Preparing eels for drying at Wairewa in 1948. Enormous catches could not be eaten immediately and large quantities had to be preserved, first by smoking over slow burning fires and then by stringing them up on racks to dry in the sun and wind. Preserved in this way eels would keep for months.
ALEXANDER TURNBULL LIBRARY
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Forest and Bird, Volume 23, Issue 1, 1 February 1992, Page 14
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56Preparing eels for drying at Wairewa in 1948. Enormous catches could not be eaten immediately and large quantities had to be preserved, first by smoking over slow burning fires and then by stringing them up on racks to dry in the sun and wind. Preserved in this way eels would keep for months. ALEXANDER TURNBULL LIBRARY Forest and Bird, Volume 23, Issue 1, 1 February 1992, Page 14
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