The emerging farmed fish species meagre (Argyrosomus regius): How culinary treatment affects nutrients and contaminants concentration and associated benefit-risk balance.

Highlights: [•] Risk/benefit assessment showed that grilled is the best culinary treatment. [•] Culinary treatments affected the proximate composition due to moisture reduction. [•] EPA and DHA were increased as a result of culinary treatments. [•] More retention was observed for As in grilled meagre. [•] Higher content of Me-Hg in grilled and roasted meagre. [ABSTRACT FROM AUTHOR]