Meagre

What Is Meagre?

Meagre (Argyrosomus regius) is a large-bodied, silvery fish that lives in the warm waters of the Mediterranean and Atlantic; in Turkish it is called “granyöz,” and internationally it is known as “meagre.” Some specimens grow over a meter long.

Its firm, white, lean flesh is highly prized; larger specimens yield thick fillets and steaks. In recent years, it has also been raised in aquaculture.

Meagre Nutrition Facts

Like other lean white fish, 100 grams of meagre contains about 95 kcal of energy and plenty of protein; verified USDA data specific to this species is limited, so the values are approximate and based on a similar profile.

What Are the Benefits of Meagre?

With its high-quality protein and low fat content, meagre can be part of a balanced diet.

This is general information; meagre is a food and is not a substitute for medical treatment.

How to Choose Meagre

Fresh meagre has bright eyes, red gills, firm flesh, and a fresh, ocean-like smell. Because it is large, it is usually sold in steaks or as fillets.

• The eyes should be bright and the gills red.
• The flesh should be firm and glossy, with a clean smell.
• The flesh in a cut should look white-pink and moist.

How to Store Meagre

Fresh meagre can be stored on ice in the coldest part of the refrigerator for 1–2 days; it can be cleaned and kept in an airtight bag in the freezer for months.

Using Meagre in the Kitchen

Meagre’s firm flesh is used grilled, baked, steamed, or pan-seared in steaks; its texture holds together well on skewers and in seafood casseroles. Thick steaks turn out especially well on the grill.

How to Bake Meagre

Rub the cleaned meagre with olive oil, lemon, and spices, arrange it on a baking sheet with tomatoes, peppers, and potatoes, and bake over medium heat until the flesh separates easily.

Frequently Asked Questions

Is meagre the same as sea bass?

No. They are different species. Meagre can grow much larger than sea bass; both have firm, white flesh and can be cooked in similar ways.

Is meagre farmed?

It is both caught in the wild and raised in aquaculture; farmed specimens are more readily available year-round.

What does meagre taste like?

It has a white, mildly sweet, non-pungent flavor; its firm flesh suits many cooking methods.