European plaice are a commercially important flatfish occurring on the sandy bottoms of the European shelf. Plaice are characterised by their smooth, brown skin, red spots and bony ridge behind the eyes.

In North German and Danish cuisine plaice is one of the most commonly eaten fishes. Filleted, battered and pan fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices. Battered plaice can also be served hot with french fries and remoulade sauce as a main dish. Breaded frozen plaice, ready to be baked or fried at home, are readily available in supermarkets. Plaice is sometimes used as the fish in fish and chips, in countries where the dish is popular. Fresh plaice can also be oven-baked.

Seasonal Information: Plaice

This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.

Plaice is at its best and in season during the following months: May, June, July, August, September, October, November, December & January.

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