Plaice

Plaice is a delicious and popular right-handed flatfish. Plaice is best eaten as fresh as possible, as the flavour quickly fades. Ranging from 230g to 2kg, this fish is easily identified by its distinctive orange spots, which also give an indication of the freshness (the brighter the spots, the fresher the plaice).

Offering more sustainable alternative to lemon sole (as stocks are at healthy levels), plaice is as pronounced in flavour but is versatile and takes sauces very well. Cook on the bone to get the best from the flavour, or use fillets with a sauce or filling. Best avoided when in roe (around February to April), as the flesh can be thin and watery.

Adapted from Love Seafood

Stock Status
Wild caught plaice in the North Sea are currently healthy, with varying degrees of fishing pressure across different regions of the UK. Check the MCS guide for more information on your locality. Make sure that any whole fish you purchase is not below the minimum conservation size of 27cm.

Nutritional Information
Plaice is rich in Vitamin B6, Phosphorus and Iodine. It is also high in Omega-3 fatty acids, Protein, Thiamin, Niacin, Vitamin B12, Biotin and Selenium.