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I met them during a moment of madness, when I took a long rambling healthy stroll along the sea wall, close by Tilbury fort. Well that bit of it, that runs from the Worlds Inn Pub up to the power station and back again. The idea being to build up a thirst for a drink back in the pub. All along the wall, I was struck by the large number of anglers gathered, rods at the ready, each with what looked like a large chunk of metal tied to the ends of the string or whatever it is they tie between rod and bait. So what had brought them to this part of the Thames. The answer it seemed was the hunt for eels, which apparently are quite plentiful in this part of the river and the one sea creature I would not eat at if you paid me too. But it did bring home to me the fact that over the last few years great strides have been made in cleaning up what was once of the filthiest stretches of water in the country. It used to be said that to fall in the Thames meant certain death, as within a couple on minutes you'd be fish food, it was that polluted.. Not that I would advise swimming in the river today, but if the majestic Salmon is any guide that day may not be so far off, for that most regal of fish has been known to have found its way upstream, and there's still a reward out for the capture of one I understand. The reason being that your average Salmon it has to be said is a fish rather picky when it comes to clean water, and for the authorities it will prove that the Thames is well on its way to being a truly living river again. Then once again we lovers of sea food can again point to the river as our great sea food larder, rather then having to eat imported sea food. So away with your Japanese crab sticks, and lets have our plates filled with Thames ells, (if you must) Winkles, Wealks and that most delicate of Thames morsels, the fabulous Leigh Cockle, a molaus, which to be appreciated at their best, should be eaten together with tea and bread al fresco at the outside dining area close by Osbourne's Sheds, down in Leigh on sea.
ENDS |
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