Species sheet · The Edible Ocean
Megrim
A deep-water flatfish with fins long as ribbons.
- Poached in a light court-bouillon
- Baked in the oven with butter
- Skin-side pan-seared fillets
- In French
- Cardine franche
- Scientific name
- Lepidorhombus whiffiagonis
- In the water
- A bathydemersal flatfish of the north-east Atlantic, living from 100 to 700 m deep on muddy bottoms.
- Season & buying
- Landings year-round depending on deep-water fishing areas; rely on origin labels.
- Common length
- ~25 cm
- How to identify it
- Oval and fairly thick body
Very long, wavy dorsal and anal fins
Small mouth positioned downward
On the plate
White, firm and tasty flesh with a mild, slightly briny flavour.
Avoid: Searing it too aggressively in butter: its fine flesh loses its juices.
Megrim is sometimes called 'targeur' in Breton ports because of its broad, flattened shape.
In Umay recipes
One Umay recipe calls for it.
