What is plaice?

Plaice (Pleuronectes platessa) is a fish of the Pleuronectidae family and is widespread in maritime waters and in brackish water. The young specimens for the first 3-4 years of life prefer brackish waters or coastal waters at shallow depths, moving to marine waters later. Plaice live lying on the sea bed, with which it is camouflaged. It is located mainly in the Atlantic Ocean, the Arctic Sea, the Black Sea and the Mediterranean Sea in Spanish and French territory. In Italy it is very common.


What are the nutritional properties of plaice?

Like other fishery products, plaice contains proteins, minerals (calcium, phosphorus, iodine, vitamin A, B and D) and fats.


In particular, 100 grams of plaice contain:

  • 16 g protein
  • 1.7 g fat
  • 0.8 g carbohydrates
  • 86 Kcal


When should you not eat plaice?

Not being a large predator, plaice may contain small quantities of methylmercury, so there are no special contraindications to its use.



Possible benefits and drawbacks of plaice

Plaice is a lean fish and a great ingredient of a low calorie diet. It contains proteins, vitamins and minerals.


It is always good to consume plaice after it is cooked: heat annihilates any toxic substances, such as Anisakis, a widespread parasite. It is important to know that European legislation (EC Regulation 853/2004, on "Sale and administration of culinary preparations containing fishery products intended to be consumed raw or almost raw") obliges those who sell or administer fresh fish to be frozen at – 20 degrees at least 24 hours. Therefore, before you eat it raw, you should inquire if that has been done. At home however, it is good to freeze the plaice for at least 96 hours at -18 ° C in a freezer at three or more stars, before consuming it raw.


Seasonality of plaice

Plaice is available all year round.