Fish
American Plaice
B tier
American plaice (Hippoglossoides platessoides) is a cold-water North-West Atlantic flatfish—also called dab in some Canadian trade—with lean, mild white flesh and a softer flake than halibut. It is not the same species as European P. platessa but fills a similar mild flatfish role in New England and Atlantic Canadian cooking. Best pan-fried, baked, or used in chowders where mild white fish is wanted. Thinner fillets cook fast; breading or a light crust protects moisture. Look for firm, translucent flesh without browning or strong odour.
Track this ingredient
Characteristics
Preparations
Traits
History
Atlantic Indigenous and later colonial fisheries used American plaice as food fish.
New England trawlers landed American plaice for fresh and frozen markets.
Canadian groundfish management shaped American plaice availability.
Stock concerns made American plaice a more carefully regulated product.