Common dab
Dab is a small, right-eyed flatfish with a slim, oval-shaped body and a pale brown, lightly speckled upper side. It has a distinct curve in the lateral line above the pectoral fin and a white underside. Often mistaken for small plaice or flounder, dab has delicate white flesh with a sweet, subtle flavour and fine flake.
Dab are widely distributed along sandy or muddy seabeds across the northeast Atlantic, including the English Channel and Celtic Sea. They are found in relatively shallow coastal waters and deeper offshore grounds. In Cornwall, dab are regularly landed as part of mixed demersal trawl fisheries.
Sustainability Rating
Status: Dab stocks are currently stable in Cornish waters, and fishing pressure is low due to limited commercial demand.

Best Choice: Dab caught by Cornish trawlers using selective gear and landed as part of well-managed mixed fisheries.

Avoid: Dab caught in high-impact fisheries without effective gear selectivity or regional catch data.
Culinary Uses
Mild and versatile, dab can be grilled, pan-fried, or baked whole.
Best cooked simply to highlight its sweet, delicate flavour.

An excellent introduction to flatfish for those new to seafood.

Increasingly valued by chefs for its sustainability and affordability.
Best Fishing Practices
Caught as part of mixed demersal trawl fisheries.
Larger mesh sizes and escape panels help reduce bycatch.
As demand grows, improved data and targeted fishing methods are being encouraged to maintain healthy stocks.
Seasonality
Available year-round, with best condition typically in late winter and spring.
Supporting Local, Sustainable Seafood
Choosing dab helps reduce waste in mixed fisheries and promotes the use of underutilised species. With its light flavour and sustainable profile, dab is a smart and responsible addition to any seasonal seafood menu.
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