Plaice is a beautiful fish with dark top skin and bright orange spots. It is great value and is one of the most popular flat fish. With this quick and easy to follow video guide you too can prepare a delicious fillet or two in no time under the guidance of our expert mongers!
Fishmonger Matt's top tips for filleting fish:
Make sure you're working on a clean, dry and secure chopping board as well as placing a damp cloth underneath to prevent the board from moving.
Use a sharp knife with flex in the blade approx 6 inches long.
ALWAYS cut away from yourself, keep the sharp pointy thing away from your body!
Maintain clean and confident strokes with the blade, the more cutting you do, the poorer the fillet.
Put adequate pressure on the blade by maintaining a consistent downward pressure to maximise yield against bone, be cautious as to apply too much, however!
If you're a complete novice, firstly welcome! secondly, practice filleting on cheaper fish such as mackerel to avoid disappointing cuts on expensive fish.
If in doubt; leave it to the professionals and order superb fillets of the freshest fish in Cornwall. We don't mind if you take the credit!
Fish For Thought Recommends:
We recommend you take Plaice pan ready and skin on. Score the fish on both sides, season with Cornish seasalt and pepper, put a few pieces of butter onto it and cook it under a very hot grill - simply delicious!. Chef Adam has made some other fantastic recipes using Plaice in our development kitchen, see them here:
Is Plaice healthy for me?
Of course, Plaice is a good source of Omega 3 providing 336mg per 100g of fish.
Is Plaice sustainable?
Yes, Plaice is sustainable and is Europes most important commercial species of flat fish, read more about it here: