Plaice

Plaice is a flatfish with a distinctive diamond-shaped body, small head, and both eyes located on the same side of the head. Its skin is typically brown with orange spots or blotches, and the underside is white. The flesh of the fish is white, tender, and mild-tasting, with a slightly sweet flavor and a delicate texture. Plaice is a versatile fish that can be cooked in a variety of ways, such as grilling, frying, or baking. 

Uses: 

Pan-fried plaice: lightly coat the fish in seasoned flour and fry in butter until crispy and golden. 

Grilled plaice: brush the fish with olive oil and grill until cooked through.

Baked plaice: stuff the fish with herbs and lemon slices, wrap in foil, and bake in the oven until cooked through.

Packing:

Available in different calibers and weight. 

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