My father pronounced it raw-eel, like a thing you eat with your eyes closed.

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Ask him to check on a favorite like yellowtail, eel or tuna and the answer is the same: Skip it.

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Thomas Karinos has found some work in a local eel farm, but the family, like so many, now rely in part on their small plot of land.

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As they get older they branch out, and foodies are on the lookout for the places that add a twist to old flavours, like making a particularly crispy oyster omelette (an egg omelette with tender fresh oysters) or using eel balls instead of fish balls in their wonton mee (noodle and wonton soup).

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