Plaice – Aromatic Food Fish

The plaice, also known as flounder, is the best-known representative of the flatfish order in this country. In Europe, it is one of the most popular and economically most important food fish. The red pigment dots on the upper side of the body are characteristic and a clear identifier.

Origin

The flat sea fish is widespread. It occurs from the White Sea to Portugal and in the North and Baltic Seas. Fishing methods such as beam trawls can cause major damage to the ecosystem. Gill nets or anchor seines are gentler.

Season

Fresh or frozen, plaice are in season all year round. The young specimens caught in spring are particularly delicate. When buying fresh produce, make sure that the red pigment dots are clearly visible. They guarantee the freshness of the fish. Attention should also be paid to the MSC seal, because it signals to the consumer that the product comes from a guaranteed environmentally friendly fishery.

Taste

The white and firm flesh has an aromatic and powerful flavor without being overpowering.

Use

Plaice are mainly baked or fried as fillets, but also whole. Due to the aromatic taste of their own, it is sufficient to turn them in a little flour and then fry them briefly in butter. The young clods of corn in particular are prepared in this way and are a real delicacy.

Storage/shelf life

Like any fresh fish, plaice does not keep for long and should ideally be prepared on the day of purchase. If this is not possible, they can be kept well chilled in a freezer bag with plenty of crushed ice for a maximum of one day.

Nutritional value/active ingredients

The plaice is low in fat and provides a lot of valuable protein. This makes them a valuable edible fish not only as part of a diet. It also contains the two polyunsaturated omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which contribute to normal heart function. This edible fish also contains iodine, plenty of vitamin D, and vitamin B12. The mineral iodine contributes to the normal production of thyroid hormones, vitamin D contributes to a normal calcium level in the blood, and vitamin B12 ensures normal energy-yielding metabolism.

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