Plaice is an orange-spotted flatfish that’s native to UK waters.
Plaice was once so plentiful and cheap that it was a staple part of the working class’s diet, which led to it being overlooked as a candidate for fine dining cuisine.
It has a beautiful mild flavour and delicate flesh that works particularly well in contrast with crispy textures.
Plaice is similar in flavour and texture to Dover sole and can be used as a delicious, more affordable alternative when your recipe calls for flatfish.
How to Cook
Plaice is a great fish to choose from when you’re in a hurry. Its delicate fillets cook quickly when pan-fried, grilled, or steamed.
Serve simply with new potatoes green salad and a lemon vinaigrette for a light mid-week dinner.
Or, why not fashion your plaice into goujons. Coat your pieces in flour before dunking in egg, followed by panko breadcrumbs. Then fry or bake until golden and crispy. Serve with a tangy tartare sauce and sweet potato wedges.
What to Drink
Crisp whites such as Sauvignon Blanc, Pinot Grigio, or Semillon are a great match for plaice’s delicate flavour.
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
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