country.
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 delicious lunch or supper.
Plaice is available throughout the year although the quality varies. From summer through to mid-winter (outside the spawning season) it is generally fleshier and tastier.
Their maximum recorded length is 100 cm (39.4 inches), and maximum reported age 50 years. Plaice can grow up to around the 7kg mark!!
Threats:
For several years during the 1990”s and 2000”s the north sea population of plaice was deemed to have been below a safe limit , however the tides have turned in the last few years and stocks of adult plaice is now at its highest !
Buying of plaice:
As like most other fish the eyes should be bulging and bright also the body stiff and a sea smell should be smelt
Cooking:
Plaice cooks very quickly - fillets should only need a total cooking time of 4-5 minutes, whether grilled, fried or poached.
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