Plaice is easily recognised by its smooth brown skin dotted with bright orange spots and a white underside. It is a right-eyed flatfish with a diamond-shaped body and soft, delicate flesh. Typically growing between 30–50cm, plaice is known for its fine texture and slightly sweet flavour.
Plaice are found on sandy and muddy seabeds in coastal waters and offshore areas across the northeast Atlantic. In Cornwall, they are landed by local trawlers working in the English Channel and Celtic Sea, often as part of mixed demersal fisheries.
Sustainability Rating
Status: Plaice stocks vary depending on the region, but many are currently considered stable under quota management.
Best Choice: Plaice caught by Cornish vessels using selective demersal trawl methods with proper monitoring and management in place.
Avoid: Plaice caught in poorly managed fisheries or using gear with high bycatch and seabed impact.
Culinary Uses
Plaice is a classic British fish, often served whole or as fillets.
Ideal for grilling, pan-frying, or baking.
Traditionally served with butter, lemon, and capers.
Its delicate flavour makes it suitable for simple, light dishes.
Best Fishing Practices
Caught primarily by demersal trawl fisheries operating under quota controls.
Use of selective gear and mesh sizes helps reduce bycatch.
Efforts continue to minimise seabed impact and improve sustainability across fisheries.
Seasonality
Available year-round, though best from late spring through summer when fish are in peak condition after spawning.
Supporting Local, Sustainable Seafood
Choosing plaice from well-managed Cornish fisheries supports responsible fishing practices and local communities. With careful sourcing and improved selectivity, plaice remains a reliable and sustainable option for seasonal seafood menus.
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