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With a crafty recluse in the Catskills on the Delaware River Ben rebuilds a weir and learns to fish for and smoke eels. He searches the local area and takes his catch to a savvy farm to table restauranteur at the Beautiful Andes Hotel where he prepares an amazing Chowder and Provencale that make eel something everyone will want to eat.



Source: Cooking Channel


Episode Info


Episode number: 3x6
Airdate: Thursday January 24th, 2013

Director: (Unknown)
Writer: (Unknown)


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Warning: Hook, Line & Dinner season 3 episode 6 guide may contain spoilers
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