Recipes & Cooking
Plaice is quite a versatile fish. Large fish lend themselves well to being filleted, and treated like Brill or Turbot. We recommend you cook single portion fish on the bone, and our favourite method is to roast the fish whole on a bed of Mediterranean- style vegetables.
Health & Nutrition
Plaice is a low calories, low fat great source of protein. It is also good source of iron and B vitamins, particularly B12, which is essential for a healthy nervous system and to metabolise protein and fat.
Sustainability & Provenance
Most people know that freezing is an excellent means of preserving many foods. In this post we provide you with useful information to help you make the most of frozen foods as part of a high quality, convenient and nutritious diet. Read more
Thank you for your email and to let you know that once again the fish is beautiful. I have tried the plaice, it was so fresh that it only took 8mins to cook. Thank you for the free salmon etc.
Joan Clarke, Kent