Ingredient
Plaice, alaska
The Versatile Flatfish
Plaice is a flatfish with a distinctive diamond-shaped body and a smooth, brown skin. Its flesh is white, lean, and flaky, with a mild and slightly sweet flavor. The texture is tender and delicate, making it perfect for grilling, frying, or baking. Plaice is often used in classic dishes like fish and chips or served simply with a squeeze of lemon.
Origins and history
Plaice is native to the coastal waters of the northeastern Atlantic Ocean, particularly the North Sea and the Baltic Sea. It has been a popular food fish in Europe for centuries, with references to its consumption dating back to the Roman era. Plaice holds cultural significance in countries like the United Kingdom and the Netherlands, where it is commonly featured in traditional dishes.
Nutritional information
Plaice is a low-calorie fish that is a good source of protein, vitamins B12 and D, and minerals like selenium and phosphorus. It is also low in fat and carbohydrates, making it a healthy choice for those watching their calorie intake.
Allergens
Fish
How to select
When selecting plaice, look for fish with clear, bright eyes, shiny skin, and a fresh, slightly briny smell. The flesh should be firm to the touch and free from any discoloration or sliminess. If buying fillets, ensure they are moist and have no signs of drying or browning.
Storage recommendations
To maintain the freshness of plaice, store it in the refrigerator at a temperature between 32°F and 38°F (0°C and 3°C). Keep the fish wrapped in moisture-proof paper or plastic wrap to prevent it from drying out. Consume within 1-2 days of purchase for the best quality.
Preparation tips
Plaice can be prepared in various ways, including grilling, frying, baking, or steaming. For a simple and delicious preparation, coat the fillets in seasoned flour and pan-fry them in butter until golden brown. Plaice also pairs well with citrus flavors, so try serving it with a lemon butter sauce or a squeeze of fresh lemon juice. The delicate flavor of plaice makes it a great choice for fish tacos or as a filling for fish sandwiches.
Substitutions
Dover sole, flounder, sole
Culinary uses
Plaice is commonly used in classic dishes like fish and chips, where it is battered and deep-fried to perfection. It is also delicious when simply pan-fried and served with a side of vegetables or mashed potatoes. Plaice can be incorporated into seafood stews, curries, or used as a filling for fish pies. Its delicate flavor and tender texture make it a favorite in European cuisines.
Availability
Northeastern Atlantic Ocean, particularly the North Sea and the Baltic Sea
