Glass eels, once a traditional Christmas dish in the Basque Country, have become extremely expensive and are now leading chefs to call for a fishing ban due to their declining numbers.
Glass eels, which grow to only a few centimeters in length and are as transparent as spaghetti, have a long journey from larval stage. They travel thousands of kilometers across the Atlantic Ocean, drifting with the Gulf Stream, before arriving in the estuaries of Western Europe. Although they were once abundant, their numbers have drastically decreased due to overfishing and environmental changes, which raises concerns about their sustainability and the ethics of consuming them.
In Spain, particularly in the Basque Country, glass eels were traditionally served during Christmas, marking a cherished gastronomic practice. Nowadays, however, the rising prices—up to €1400 per kilogram—reflect their scarcity. This inflation highlights the ecological balance that must be maintained and raises questions about the impact of culinary traditions on biodiversity.
Renowned chefs are now advocating for a full ban on glass eel fishing to protect the species, arguing that, while they bring significant economic value, the preservation of the ecosystem should take precedence. This debate illustrates the tension between cultural culinary practices and environmental responsibility, urging reflections on how society values its natural resources in the face of climate change and overconsumption.
