Plaice

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Pleuronectes Platessa

Plaice is best eaten as fresh as possible, as the flavour quickly fades. Whole 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).

It takes sauces and other flavours very well, and is great for battering. Cook on the bone (with the black skin removed) to get the best from the flavour, or use fillets with a sauce or filling.

Fillet

whole

fillet

skin on

skinless

Fresh

grade

fillet

Frozen

flat

ivp