- Sourced from sandy sea beds near Looe and Plymouth
- Great source of vitamin B1
- Available April-Jan
- Serve lightly battered or breaded
Plaice is one of the most popular flatfish, prized for their sweet and mild flavour. With a mottled brown skin covered in orange spots camouflaging itself on the seabed, plaice spends most of its time lying in wait for unsuspecting crustaceans to scuttle by and become lunch. Because of its relative inactivity, the flesh of plaice of wonderfully soft and flaky and can be used in all manner of ways, including fish tacos or fish and chips for those who favour crunch, or baked whole, simply with lemon and parsley butter for a lovely main course.
Fresh fish is best eaten straight away, or within 3 days. Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months. TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.