Food for the poor

Poor old plaice hasn't got a good name, it used to be considered as good enough for the poor, and somehow got a name as boring old "plaice and chips". But it is a superb fish with a fine, moist texture and subtle but distinctive flavour. You'll know it by the orange spots on its dark side, Plaice should only need about four to five minutes cooking if you fry or poach it.

Flounders, also called "flukes", have a slightly stronger flavour, they' won't be back in season until next spring, you've just missed this year's!.

Fresh plaice

Ref: 2012

Quantity:

Whole fresh plaice or fresh plaice fillets?

Plaice are best when not spawning, so that means summer to winter. We like plaice cooked simply, on the bone, but if you don't like bones, we will fillet them for you. Our whole plaice are cleaned, with the head on. If you'd rather have fillets, you'll get two, they would probably only serve one person, two at a pinch. We will skin the fillets if you'd rather have them skinned, then they'll definitely only serve one! We try to sell larger plaice that are sexually mature, so that they are SUSTAINABLE.