Maigre

Maigre is a French term that primarily functions as an adjective meaning thin, lean, or scant. It is used to describe people, objects, or conditions that have little body mass or fullness, and it also appears in culinary and dietary contexts to distinguish lean from fatty products. The word derives from Old French maigre, which in turn comes from Latin macer, meaning thin or bare.

In everyday usage, maigre contrasts with gras, the French word for fat, and appears in phrases such as viande maigre (lean meat) or régime maigre (a lean or low-fat diet). It can also describe animals or bodies when they appear undernourished or slender.

Maigre also refers to a specific fish in French cuisine. In that sense, maigre is the common name for the meagre, a large marine fish. In French markets and recipes, maigre meat is appreciated for its firm texture and mild flavor and may be prepared fresh or canned in some regions. The term is used to categorize the fish as lean compared with richer, fattier varieties.

Etymologically, maigre is part of a broader family of terms that denote weight or fullness in Romance languages, often linked to concepts of balance and nutrition. In English-language gastronomy, maigre appears as a loanword primarily in discussions of French cuisine or diet terminology.

Overall, maigre reflects the idea of leanness across linguistic, culinary, and nutritional contexts, while also serving as the specific name for a fish known as the meagre in English.