Cornish fishermen are now planning to rename megrim as Cornish sole in hope of boosting sales.
Megrim is said to keep less well than other flatfish, so it’s best to buy it from short trip ‘day boats’ as European buyers do. It is popular in France and Spain, where about 95 per cent of Cornish megrim is sent."
The chef recommends that you can buy megrim from us here at The Cornish Fishmonger - shop here
The chef recommendations for the best time for eating Cornish sole (megrim) is in the winter when the flesh is firm and that cooking it by grilling. When you can pierce the deeper part of the flesh with a cocktail stick without resistance, your Cornish sole fish is cooked. Removing the skin is also easily done by running a knife around the edge. Marco recommends that: "lemon and butter or a beurre blanc sauce is perfect with megrim."Read more from the full Daily Mail article here