The plaice belongs to the plaice family, a large flatfish family that includes many well-known species, such as halibut, flounder, dab and lemon sole. Because plaice is a flatfish and lives on the bottom, the taste of the plaice can vary considerably per bottom type.
Pigmented side dark brown to dark green with bright orange-red dots scattered over the body. Maximum length 1 m.
Plaice is a lean type of fish with a fairly neutral taste.
Method of preparation
Small plaice are often sold ready to cook, while larger plaice are usually bought as fillets. These fillets taste best when breaded and fried. Whole plaice is best grilled or baked.
348 kJ / 83 kcal, 1.4 g fat (of which 0.1 mg Omega-3), 18 g protein, 79 g water, 100 mg sodium, 20 mg calcium, 1 mg iron.
Avoid / Catch
Eastern Atlantic Ocean, from the White Sea and Iceland, to the Bay of Biscay, North Sea.
Small plaice swim upright. After birth, they undergo a metamorphosis. In about six weeks they 'fall over' into flatfish.
Plaice is one of the most important fish species for the Dutch fishery. Most of the plaice then finds its way to Italy, where it is mainly a fish for children. It is a very popular edible fish: attractively priced, easy to prepare, very tasty and not greasy.