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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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meagre Argyrosomius regius, a large fish of the Mediterranean and central E. Atlantic which belongs to the sciaenid family (see also croaker; drum; kingfish). Maximum length around 2 m (80"); usual market length half that or less. Although its Atlantic range is given as being from Denmark down to the Congo, and it used to be commonly taken in the region of Cadiz, it seems now to be caught mainly by Turkish fishermen. Their name and the Italian (bocca d’oro) both refer to the golden throat.

For the cook, the meagre may be treated like a particularly large sea bass, which it resembles in having firm white flesh, relatively free of bones, and good to eat cold as well as hot.