Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and docosahexaenoic acid, total mercury, and methylmercury determined by an in vitro digestion model.

•Lipid bioaccessibility was high in raw and cooked meagre except grilled fish.•EPA and DHA bioaccessibility was low in raw and cooked meagre.•Se bioaccessibility was equal or higher than 82% (grilling treatment).•Hg and MeHg bioaccessibility was high with exception of grilled meagre.•Maxima 2 meals/week for boiled/roasted & 3 meals/week for grilled meagre are advised.