Unlike Dover Sole, Plaice is best eaten
as fresh as possible, as the flavour quickly fades.
Ranging from 230g to 2kg, whole fish is easily identified by its distinctive orange
spots, which also give an indication of the freshness (the brighter the spots, the
fresher the Plaice).
It is as pronounced a flavour as Lemon Sole, but it takes sauces and other flavours
very well, and is great for battering. Cook on the bone (with the black skin removed)
to get the best from the flavour, or use fillets with a sauce or filling.
Best avoided when in roe (around February to April), as the flesh is thin and watery.