Fish
Whole
Whole plaice is scaled and gutted for roasting, grilling or steaming on the bone—moist and flavourful when not overcooked. seafood with species-specific oiliness and flake. Score thick areas, season the cavity, cook until flesh just flakes. Check eyes and gills for freshness. stop at just-opaque; residual heat finishes the centre. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 1.95 g
- Saturated Fat 0.4 g
- Trans Fat 0 g
- Monounsaturated Fat 0.81 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 54.1 mg
- Sodium 80.8 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.9 g
- Water 75.6 g
- Energy 101 kcal
- Water 75.6 g
- Protein 20.9 g
- Fat 1.95 g
- Saturated Fat 0.4 g
- Monounsaturated Fat 0.81 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.3 g
- Vitamins 42.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.4 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
- Minerals 474 mg
- Major Minerals 473 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 54.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.4 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Coastal fisheries and markets sold plaice whole and in pieces long before industrial freezing, including named whole portions.
Ice, rail and trawler fleets moved plaice inland as everyday protein, including named whole portions.
Coastal fisheries and markets sold plaice whole and in pieces long before industrial freezing, including named whole portions.