Plaice

Unlike Dovers, Plaice is best eaten as fresh as possible, as the flavour quickly fades. Ranging from 230g to 2kg, whole fish is easily identified by its distinctive orange spots, which also give an indication of the freshness (brighter the spots, the fresher the Plaice). Not as pronounced a flavour as Lemon Sole, but takes sauces and other flavours very well, and is great for battering. Cook on the bone (with the black skin removed) to get the best from the flavour, or use fillets with a sauce or filling. Best avoided when in roe (around February to April), as the flesh is thin and watery.