Single plaice fillets

Catching area

It lives on sandy bottoms in the north-eastern part of the Atlantic Ocean, which is also known as FAO fishing area 27.

The European plaice has a brown skin with reddish or orange spots. Plaice has a subtle and slightly sweet flavour and its flesh is white and tender. The fish is especially tender in the spring, which is why there is a lot of trade in plaice around May. In Germany this is called ‘Maischolle’. Single plaice fillets are a rich source of protein, which is necessary for good functioning and growth and repair. They also contain a lot of B vitamins, which is the case with every fish product. The fillets do not contain any carbohydrates unless you bread or batter them. They are also low in calories and most of the fat is monounsaturated, which is said to be healthier compared to the other types of fat.

Plaice is a very popular product in Europe. Because of this we export our single plaice fillets to a lot of different countries. Most of our single plaice fillets go to Italy, Germany, the United Kingdom and Scandinavian countries. However, we also sell some of our plaice to the Netherlands. There are different ways to eat plaice fillets. For example, you can batter them and serve them as the fish in fish and chips. Another way to eat the fillets is by grilling them and serving them with potato wedges, tartar sauce and lemon.