Whole Plaice, Extra Large, 600-800g

Whole Plaice Extra Large is a whole plaice weighing 600 to 800g — the extra-large individual serving of one of Britain’s most loved and characterful flat fish. Whole plaice extra large is a beautifully marked British flat fish. As a result, it suits cooking whole in the pan or under the grill where the orange spots on the dark skin provide one of the most attractive natural presentations in seafood. Furthermore, plaice has a sweet, mild flavour that suits simple classic preparations. In particular, at 600 to 800g this is a generous individual serving.

About Whole Plaice Extra Large

We source our whole fish from trusted British fishmongers, specialist fish markets and carefully selected suppliers. In particular, we work with day-boat fishermen where possible to ensure the shortest journey from sea to delivery. As a result, the fish we deliver arrives in genuinely fresh condition. Furthermore, whole fish tells you everything about its freshness — bright eyes, red gills, firm flesh and a clean sea smell. However, we spare you the uncertainty by sourcing only fish that meets our own standards. In particular, premium species like turbot, Dover sole and wild sea bass require sourcing from sustainable fisheries. Additionally, we stock the full range from everyday fish like sardines and mackerel to the finest luxury species. That breadth and quality reflects our commitment to the finest British and European fish traditions. That is why this product from The Artisan Food Company consistently impresses even the most discerning cooks.

Why Choose Whole Plaice Extra Large From Us

Cooking whole fish is one of the most rewarding things a cook can do. In contrast to filleted fish, cooking on the bone produces a moister result. As a result, a whole fish roasted or grilled is almost always superior to the same fish cooked as a fillet. Furthermore, the backbone protects the flesh from direct heat and provides natural basting from the inside. However, scoring the skin before cooking is essential for even heat penetration and a crisp result. In particular, a hot oven or a very hot grill is the correct environment for most whole fish. Moreover, always rest whole fish for 2 to 3 minutes after cooking. The flesh continues cooking briefly and relaxes considerably. Additionally, the bones of a cooked whole fish make an outstanding stock for sauces and soups. That whole-fish approach produces the finest possible result from any species.

How to Cook Whole Plaice Extra Large

To get the very best from it:

• Cook whole with the white skin side down first in a generous amount of butter for 4 minutes.
• Flip and cook the dark skin side for 2 to 3 minutes until the flesh feels firm when pressed.
• Furthermore, whole plaice extra large suits grilling under a very hot grill for 4 to 5 minutes per side with good butter.
• Additionally, a simple preparation with butter, lemon and capers allows the natural sweetness of the plaice to speak for itself.

Perfect Pairings

This product pairs beautifully with:

• Good butter, lemon and capers — the definitive plaice accompaniment
• Tartare sauce and lemon for a classic British fish preparation
• Crushed new potatoes or simple salad alongside
• A glass of Muscadet, Picpoul or a chilled British lager alongside

Storage: Keep refrigerated and use within 2 days of delivery. For the finest result, use on the day of arrival. Furthermore, store on a plate covered loosely in the coldest part of the fridge. However, do not seal in plastic as the fish needs to breathe. Delivered fresh and ready to prepare.

However you cook it, this product brings a freshness and flavour that only carefully sourced whole fish can deliver. Moreover, the finest fish always rewards simple cooking and the best possible accompaniments.