Fish
Plaice
Plaice (Pleuronectes platessa) is a North Atlantic flatfish with delicate white flesh and orange spots. Flavour is mild and sweet; texture flakes finely. Whole fish and fillets are both common in northern Europe. Pan-fry meunière-style with butter and parsley, steam, or bake. Overcooking ruins it. Smell should be clean sea, not ammonia. Stock management shapes size grades.
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.1 g
- Saturated Fat 0.42 g
- Trans Fat 0 g
- Monounsaturated Fat 0.82 g
- Polyunsaturated Fat 0.86 g
- Cholesterol 55.5 mg
- Sodium 75.8 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20 g
- Water 68.7 g
- Energy 99 kcal
- Water 68.7 g
- Protein 20 g
- Animal Protein 19 g
- Fat 2.1 g
- Saturated Fat 0.42 g
- Monounsaturated Fat 0.82 g
- Polyunsaturated Fat 0.86 g
- Vitamins 46.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.91 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.3 µg
- Vitamin B12 — Cobalamin 2.9 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.55 mg
- Vitamin K 0.5 µg
- Minerals 369 mg
- Major Minerals 304 mg
- Trace Minerals 65.3 mg
- Salt 0.2 g
- Sodium Chloride 0.2 g
- Cholesterol 55.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.91 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.3 · vitamin-d: 1.4 · vitamin-e: 0.55 · vitamin-k: 0.5 ·
Minerals
Sodium: 75.76 · Potassium: 164 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 64 ·
White fish are lean muscle with little intramuscular fat.
History
Coastal and river fishing for plaice and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of plaice and enabled long-distance trade.
Ice preservation and railway transport brought fresh plaice to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made plaice widely available in international markets.