Schartong

SHARTONG or Lepidorhombus whiffiagonis, member of the turbot family.

Awarded and named 'Fish of the Year' 2023.

The Intriguing Schartong: Characteristics, Habitat and Commercial Value.

The megrim (Lepidorhombus whiffiagonis) is a remarkable deep-sea inhabitant belonging to the turbot family. This fascinating species of fish, awarded as the "Fish of the Year" in 2023. From its habitat in Northwest Atlantic waters, the megrim has unique characteristics, an interesting diet and a limited but valuable place in the commercial fishery.

Characteristics and Habitat: The megrim is an intriguing fish species with unique characteristics. With its deep-sea habitat and preference for sandy bottoms, the megrim has a special place in Northwest Atlantic waters and the Mediterranean Sea.

The megrim is distinguished by its asymmetrical physique, with both eyes on the left side and a remarkably large head, large eyes and a prominently protruding lower jaw. In addition, the megrim has a curve in its lateral line that further distinguishes it. This fish species is most at home in waters between 100 and 300 feet deep, with a preference for sandy bottoms. Although not as popular as other commercial fish species, the megrim plays a role in the fishing industry and is valued in certain culinary traditions. The fascination with this intriguing fish continues to grow as we continue to discover and learn about its unique characteristics and ecological role in our oceans.

They become sexually mature at age 4 years or older: males then measure 25 cm, females 28 cm.

Diet and Hunting Behavior: With a varied diet of crustaceans and fish, megrims actively hunt prey in the same water column. Although the megrims partially burrow into sandy bottoms, they can be spotted by their natural enemies, such as sharks, which have specialized organs to detect electrical activity generated by the megrims' movements.

Conclusion: As they grow larger, they return to shallower waters on the continental shelf, where they spawn annually (in the Bay of Biscay from March to May). Megrims are usually caught as bycatch with bottom trawls when vessels target plaice and sole. Some of the Spanish fleet does specifically fish for megrims in southwestern Ireland.

By 2022, Belgian fishing vessels have landed 893,000 kgr of 'Lepidorhombus whiffiagonis', only in Belgian ports that is.

The stock in the (northern) North Sea and western Scotland is still underexploited. In the Celtic Sea and Bay of Biscay, the stock is slightly overfished, but the sharp decline in fishing effort in this region since 2006 has resulted in a significantly higher biomass, which translates into higher catches year after year.

In 2021, "only" 743,000 kgr of it was still fished.

Areas 27.7 F, G and H (see attached map) symbolize the North and South Celtic Seas and the Bristol Channel. They are the big gobbler in terms of catches. 85% of all landed megrims are caught in these waters. All other seas account for only 15%. In the Southern North Sea that extends from the French coast to the ^54th parallel (the meridian that runs north of Friesland NL) only three kilograms of stray specimens were fished.

Megrims are traditionally used as dried fish on the Belgian coast and everyone is familiar with the typical windmills with fish whirling around. The purpose of drying megrim is to enhance the flavor of the meat (Formation of glutamates that result in an umami taste). The fat content of megrim makes the meat extra flavorful after the drying process, after all, fat is a flavoring agent, just like salt. Drying megrim is a way to make the fish last longer and enjoy its intense, full flavor.

Dab has similar properties and can serve as an alternative to megrim when drying, but they are much smaller and thus less suitable. For good results, you prefer thick, meaty specimens.

Drying megrim is an artisanal method that requires time and care. After catching the fish, it is cleaned, salted and then dried. Drying can take several days, depending on environmental conditions: temperature, sun and humidity, etc.

The result of the drying process is a concentrated and flavorful megrim. The meat becomes firm and has an intense, salty flavor. Dried megrim can be consumed in a variety of ways, such as adding it to salads, incorporating it into stews or simply as a tasty snack.

Although megrim is not widely known as dried fish, drying megrim has a special place in Belgian culinary tradition. It offers a way to fully enjoy the unique flavor and texture of this special fish.

Popular in Southern Europe: Almost 75% of the megrim landed by Belgian ships goes to Spain, France and Italy. In France, megrim is widely eaten; there they call it "cardine" or "cardine franche. It is a species typically landed by Breton fishermen and is a local specialty. However, most megrim is eaten in Spain - in Basque Country and Gacily - where it is called "gallo. The Italian name for megrim is rombo giallo.