Maigre

[Patf]

Today I bought a fish called Maigre. I know it means thin, but what kind of fish is it? I couldn't find it in our dictionary. It was sold whole - gutted. Looks like a large sea bream/dorade.Caught in the north atlantic and cost 12.95 a kilo. Any ideas? Pat.

[Clair]

[quote user="Patf"]Today I bought a fish called Maigre. I know it means thin, but what kind of fish is it? I couldn't find it in our dictionary. It was sold whole - gutted. Looks like a large sea bream/dorade.Caught in the north atlantic and cost 12.95 a kilo. Any ideas? Pat[/quote]

This is what I've found

but I've never heard about it before...

[JayJay]

Here you are Pat,

http://fr.wikipedia.org/wiki/Maigre_(poisson)

http://tinyurl.com/y2r6fl 

So what did it taste like?

 

Edit: Oops, went off to do something & missed that you'd posted Clair

[Patf]

Thanks for the research. The fish wasn't gutted after all so by the time I'd cleaned it out and cut off the head and tail there wasn't much of it, so not cheap. I cut it into steaks and baked it, covered, in the oven. It was ok, nothing special, a bit like cod. Not too boney. I like trying new kinds of fish, but this was rather uninspiring. Pat.

[The Riff-Raff Element]

We buy maigre a lot - it tends to be quite cheap.. It's releated to

"drums" which (I understand) are fished in quantity off the African

coast. This species occurs and is fished in the bay of Biscay. Small

specimens have a texture and taste a lot like bass, but the larger ones

tend to flake and are better poached. It is a poor traveller and

deteriorates very quickly. Neither does it freeze well. These are

reasons that it is seldom seen much away from the Biscay coast.