Plaice
Pleuronectes platessa · Fish
Top 10 pairings
Plaice is a right-eyed European flatfish (Pleuronectes platessa) prized for its sweet, delicate, low-fat white flesh and its unmistakable brown skin scattered with bright orange-red spots. It is one of the most commercially important flatfish of the North Sea and north-east Atlantic, eaten pan-fried, grilled, steamed or battered.
Picking a good onedrag
Just landed: eyes bulging, peppery-freshOff: eyes sunken, smelling sour
Counter freshEveryday bestCook to 63 C / 145 F inside, until it separates easily with a fork. Lean plaice fillets get there fast and overcook easily.
Eyes and gills, whole fishEyes slightly sunken; gills paler, slime clear
Spotted skin, or a fillet's cut faceBright, not lustrous; slime cloudy; edges clean
Press the fleshLess elastic, still springs back
Smell at gills, belly or filletOily, seaweedy or slightly sweet