Line caught meager is commonly found in the Atlantic Ocean, the Mediterranean Sea, and the Black Sea, and is popular in many countries for its delicate flavor and firm, white flesh. It has a low oil content and a delicate, flaky texture that is ideal for grilling, baking, or poaching. Meager has a mild, sweet and delicate flavor that is often compared to sea bass or cod. The meat is white, firm and moist with a delicate flakiness that is retained when cooked properly. It has a subtle nutty and buttery taste with a slightly earthy flavor that is characteristic of freshwater fish. Line caught meager tends to have a higher quality flesh compared to conventionally caught meager, as the fish is caught and handled with care to minimize stress and damage. This results in meat that is firmer, juicier, and has a more delicate and refined flavor. The texture is also smoother and more consistent, without the bruising or tearing that can occur with other fishing methods.
Chefs often prefer line caught meager for its superior taste and texture, as well as its sustainability and ethical sourcing. It is a popular ingredient in Mediterranean cuisine, where it is often grilled or baked and served with flavorful herbs and spices.
Uses:
Meager is a versatile fish that can be prepared in a variety of ways, including grilling, baking, broiling, and poaching. It is often paired with bold, complementary flavors such as lemon, garlic, herbs, and olive oil. Meager can also be used in traditional dishes such as bouillabaisse, a fish stew from the south of France, or served as a whole fish with a side of grilled vegetables or rice.
Packing:
Available in different calibers and weight.
Bring the flavours of the sea to your table with our wide range of seafood, from quality-certified fresh salmon to our shelled, flash-frozen raw lobster. Taste the difference in prawns of various origins, discover our king crab, or take endless culinary inspiration from our live shellfish products to our black diamond caviar.
Find a Classic Fine Foods near you.
