Features
Weight
300-400g
Specie
Plaice
Provenance
Wild
Region
British Isles
Plaice Fillets, Extra Large, 300-400g x 2
Experience the exquisite taste of our whole large plaice fillets, freshly caught from the pristine waters off the south coast of England. Renowned for its delicate, sweet flavour and firm, flaky texture, this sustainably sourced fish embodies the best of British fishing tradition. Served in top London restaurants like Sexy Fish, Hakkasan, and Hispania, this exceptional fish is flash-frozen upon arrival to lock in its peak freshness—far superior to so-called “fresh” fish unless it’s straight off the boat Ideal for grilling, baking, or pan-frying, our whole plaice offers a gourmet seafood experience that captures the essence of coastal England.
Read more£14.40
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Features
Weight
300-400g
Specie
Plaice
Provenance
Wild
Region
British Isles
Description
Working with companies that source fish responsibly is a core value to our business. We are passionate about promoting only the most sustainable products available to us. We have a close relationship with our fish and seafood suppliers, mainstream and specialist, all our suppliers have close links with NGOs such as MSC and work to develop and market only sustainable alternatives. Our suppliers only ship fish around the country if they do not have supplies locally; they adopt minimum food miles which mean maximum freshness.
A large amount of fish and seafood is caught wild; this can lead to overfishing, destructive catch methods and unwanted by the boat. Our suppliers have taken the stance to work closely from within the industry to guide customers towards sustainable choices.
The Plaice should be eaten as fresh as possible, as the flavour quickly fades, unlike a Dover Sole which is best left for 2 days before eating. Plaice has a range in size 230g to 2kg, Plaice is is easily identified by its orange spots, these spots also indicate the freshness of the fish, the brighter the spots, the fresher the fish. The flavour is similar to a Lemon Sole. When cooked it takes on sauces and other flavours well also great for battering and eating with chips.
Always get the black skin removed and Cook on the bone to get the best flavour, alternatively use fillets with a sauce or filling. Don’t eat from February which is the post-spawning period and the flesh is thin and watery.
Latin Name: Pleuronectes platessa
Commercially Farmed: No
Price Band: Low
Flavour: Medium
Texture: Soft
Omega-3 Level: High
Cooking Method(s): Bake, Deep fry, Grill, Microwave, Poach, Shallow fry, Steam, Stir fry
Nutritional information
High in: Protein; Thiamin; Vitamin B12; Biotin; Selenium
Source of: Niacin; Vitamin B6; Phosphorus; Iodine
