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For centuries, eels were the 'bread and butter fish' of freshwater fishermen in Lower Saxony. On the Weser, the Elbe, Lake Steinhude or Zwischenahn Lake, fishermen's livelihood depended on eels. Not only did they live on the sale of the freshly caught fish, they also refined the eel by smoking it, creating a delicacy famed throughout Germany. This has given rise to many regional recipes and traditions centred around this fish, which is rich in beneficial fats and other nutrients.