Wild fish caught in Atlantic, North-East
Plaice is with the Dover sole the most common flatfish. It is recognizable with its bright orange spots on its dark top skin. Its flesh is white, tender and subtle flavored. It can be cooked whole or in fillets and is also very used to make fish and ships.
The ratio between the weight of the whole fish and the fillets is 2.5 , which means that for a fish of 1 Kg, you will get around 400g of fillets.
One fish of about 1.5 Kg will be enough as a starter for 6 and a main course for 3 .
Product Features: Gutted
French Name: Carrelet
How to prepare (gut and cut fillets) a whole fish