Megrim
Glyptocephalus cynoglossus
Megrims, also known as Megs are almost entirely all exported to Spain. They do taste a lot better than how they look.
FLAVOUR: Mild TEXTURE: Tender White Meat
ORIGIN: Rossaveal, West Cork, Trawl caught off.
SUSTAINABILITY: Eat Moderately (more info)
COOK IT: Pan fry, Grill, Deep Fry.
STORAGE: In your fridge 2 to 3 days. Suitable for home freezing
One pack costs: €9.50
STILL SWIMMING! - Check back soon
How to Cook It
For some tasty Megrim recipes head over to your favourite search engine (Google, Bing, DuckDuckGo) and try popping in some of these suggested ingredient combinations:
Megrim+Tarragon —– Grilled+Megrim —– Whole+Roasted+Megrim
You will get a great list of search results at all different skill levels.
Find one you are comfortable with. Cooking should be enjoyable!
Storage Information
Fresh fish is what we built our business on, so we suggest you enjoy your fish as soon as possible. Keep in mind it is best practice to consume your fish within three days. Keep it at its best by storing in in the coldest area of your refrigerator, with crushed ice if available. If it is necessary to freeze your fish, do so straight away and preferably consume within (3) months.
