Plaice (Pleuronectes platessa)

Introduction:

Plaice is one of the best-known representatives of flatfish and is of economic importance as a tasty edible fish with its white, firm flesh and aromatic, strong flavour.

Use/Preparation:

Plaice are boiled as fillets or whole, fried, steamed, baked or grilled.

Health:

The edible fish is a valuable source of protein, omega-3 fatty acids and vitamin D, vitamin B12 and the mineral iodine.

Alternatives:

Cod has a mild taste with a slightly sweet note, similar to plaice. Pollock, hake, pike-perch and pangasius can also be used as substitutes due to their comparable structure and nutritional values.

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Average nutritional values raw	per 100 g
Energy (kcal/kJ)	86/361
Fat	1,9 g
Healthy fatty acids	0,5 g
Carbohydrates	0 g
Sugar	0 g
Protein	17,1 g
Salt	0 g