Since the whirlwind of summer is now drawing to a close and autumn is just around the corner, we have a new seasonal fish dish for you to try. It’s an eye-catching, spotty flatfish called plaice. Some of you may have heard of it before since it’s widely popular in the UK as they can be commonly found in the North Sea. However, in 2013, around 33% of plaice was being discarded due to its size and immaturity. It is better to eat the fish when it is in season as it more sustainable. It has managed to keep its’ MSC certification as they continue to breed in large numbers every year.
Plaice is a white fish that is low in fat and high in protein which is unlike many other white fish. They are also a flatfish which means they tend to bury themselves in the sea bed during the day, then move onto shallower waters in the night to feed. They have brown skin which is covered in red spots. This allows them to hide from predators safely in the sand.
There are loads of different ways you can cook plaice as it is a very versatile fish. It is a delicate fish with a distinct taste that can be used in many different recipes. Chefs, such as James Martin, have used plaice to make a quick and easy fish and chips for a Friday night tea. Some of our friends at Fishbox have taken a different look on this delicious fish and made Tempura Battered Plaice with an Asian style dip. I know my mouth’s watering at these plaice recipes!
Hopefully this will solve the question of what to have for dinner this autumn. I know we’re off to grab some plaice for dinner tonight!