National Geographic : 1944 Apr
404 The National Geographic Magazine Scrambling Themselves into a Tangled Mass, Squirming Eels Rush for Food The keeper tosses them sardine meat, but redeems the bones to enrich the soil. Myriad eels are raised in Shizuoka Prefecture. Tokyo Asahi Once These Were Silvery Sardines! Now only their bones remain, to be dried and turned into fertilizer. The meat has been used to feed eels, a highly favored food in Japan. Bone salvaging is one way Japanese use every scrap of material.