Wild and farmed meagre, Argyrosomus regius: A nutritional, sensory and histological assessment of quality differences

•Farmed meagre had a fat content six times higher than wild meagre.•Wild meagre had a higher fillet hardness (raw) but lower firmness (cooked).•Farmed meagre EPA+DHA contribution fulfilled EFSA recommendations.•Fatty acid profile of wild meagre were more balanced.•Muscle fibre area and density were similar in both wild and farmed meagre.