Eel meat again

It’s not only salmon making their move, writes Giles Catchpole

Tap, tap, tap. Tap, tap. “Oh, there it goes – that wee one’s for the pot.” The mussel in my hand slowly and silently hinges shut, like a lid on a fancy electronic bin. “If it closes completely that’s

Keith recounts the cunning plot that Italy used to wipe the floor at the World Champs

COUNTRY LIFE’s fishing correspondent takes a closer look at the sturgeon, which has been highly prized by gastronomes since Roman times

Treat yourself to a few late-summer sessions targeting the margins before the weather begins to turn – it’s later than you think...

The Helmsdale may have had a heart-sinkingly slow start to the season, but a week’s adventuring on the famed river still offers plenty to write home about