Pleuronectes platessa

Plaice

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You can't order this product online at the moment, but if you give us a call or send a text to 07354 849465 we'll be able to advise on availability

We only buy Plaice between May and December, when the fish are at their absolute best. During these months the fillets are thick, firm and beautifully flavoured - exactly as Plaice should be. As with many other species you can pre-order by getting in touch directly - 07354 849465 that way we can manage variability in size and landings.

One of the UK's most recognisable flatfish, Plaice has delicate white flesh and a wonderfully sweet flavour. It's a versatile fish that works just as well as a simple family supper as it does as the centrepiece of a special meal.

A whole Plaice weighing around 800g to 1kg will comfortably serve two people, although we're occasionally lucky enough to source some real giants weighing well over 2kg.

While Plaice can be filleted if you prefer, we'd always encourage customers to try it cooked on the bone, where it develops even more flavour and remains beautifully moist. When the season is right, there are few fish we'd rather have on the counter.

One of Britain's best-loved flatfish and a true seasonal favourite.

Did you know...
Plaice are easy to recognise thanks to the distinctive bright orange spots scattered across their skin. Young Plaice begin life swimming upright like most fish, but as they grow one eye gradually moves across the top of their head, allowing them to lie flat on the seabed. The largest Plaice can live for more than 20 years and grow to over 70cm long.

Those famous orange spots are unique to Plaice and make them one of the easiest fish on the counter to identify.

Nature clearly decided Plaice needed a little decoration.

Plaice is one of the finest fish to cook on the bone.

A whole Plaice simply baked or roasted with butter, lemon and a handful of fresh herbs makes a wonderful meal and allows the delicate flesh to remain beautifully moist.

Fillets are equally delicious lightly floured and pan-fried until golden, then served with capers, brown shrimp or a squeeze of lemon.

The sweet flesh also works wonderfully with samphire, new potatoes and simple summer vegetables.

Whatever method you choose, keep the cooking simple - Plaice has a beautiful flavour all of its own.

Fresh Plaice, butter and lemon. Sometimes that's all you need.

Allow 4-500g of whole fish per person - remember you will lose around 50% of the weight of the fish if you have it filleted