Plaice Meaning In Seafood Terms Can Change Your Dinner Order

Plaice is a common name for a group of flatfish that comprises four species: the European, American, Alaskan and scale-eye plaice. Commercially, the most important plaice is the European. A popular orange-spotted flat sea fish with a mild, sweet flavour. Unfortunately stocks of plaice have suffered from their success and have been subject to intense over-fishing. Plaice is a very popular fish in northern Europe, especially in Holland, Belgium, Denmark, Norway and the UK, which border its main fishing area in the North Sea. Open surf beaches are a good place to find plaice, with many anglers using plain weights that roll around on the seabed to find the gullies or depressions that will hold food and therefore feeding plaice. This healthy plaice recipe, served with lemon parsley butter and crushed potatoes, is perfect for a quick midweek meal for two. Plaice are usually in season from around June in the UK.

Judged on its own merits, plaice is a superb fish possessing a fine, moist texture and subtle but distinctive flavour. Given the right treatment it makes a simple, healthy, inexpensive and absolutely. The plaice (Pleuronectes platessa) is a typical flatfish. It is oval in shape and is right-eyed (if the fish is visualised swimming upright, then both the eyes are on the right side of the body). Ranging from 230g–2kg, 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). Plaice is a flat fish which is otter trawled in the North East Atlantic. Plaice are commonly the cheaper and most abundant of the flat fish and make an excellent menu item whole, or as fillet.