Dab
Limanda limanda · dab · limande
Dab: what every chef needs to know
Dab — a small flatfish from the family Pleuronectidae living in the shallow coastal waters of the North Sea and Atlantic Ocean. The fish grows to 25–35 cm and has a brown upper side with a rough, granular skin. Dab flesh is white, lean, and has a light, delicate flavour comparable to plaice but slightly simpler in character. Dab is less commercially valued than plaice or sole, but is a sustainable and affordable flatfish. In traditional Dutch cuisine, dab is breaded and pan-fried or prepared meunière. Supply is consistent in the North Sea and the fish is not threatened by overfishing. Dab is a good entry-level flatfish for operators looking to serve quality without high costs.
Dab: nutritional values per 100g (raw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Dab: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Lightly floured dab fillet pan-fried in butter with lemon and parsley, a classic Dutch fish dish.
Breaded dab deep-fried at 180°C with tartare sauce and lemon.
Dab prepared meunière-style: lightly floured, fried in foaming butter with lemon and parsley.
Dab: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Dust lightly with flour, fry in foaming butter; dab is thin and cooks quickly, careful monitoring is essential for a golden-brown result.
Use breadcrumbs mixed with grated Parmesan for extra crispiness; dab has a delicate skin that breads well.
Dab: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Dab: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dab is a North Sea flatfish at its best from February to August. Like plaice, dab has a spawning period in the winter months.
Dab: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Dab: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Dry, light Loire Muscadet with briny minerality is a classic companion to breaded flatfish; its accessible price point matches the approachability of dab.
- Muscadet
- Muscadet Sevre et Maine sur Lie
A tart, acidic white wine from the Folle Blanche grape with briny and mineral notes that combine excellently with the light flavour of dab.
- Gros Plant du Pays Nantais VDQS
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Dab
At what temperature should you store Dab?
Store Dab at 0-2°C on ice (fresh); -18°C (deep freeze), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Dab professionally?
The primary professional technique for Dab is Frying in butter meuniere at 175°C for 3 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Dab contain allergens?
Dab contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Dab?
Dab provides 78 kcal, 17.2g protein and 0.9g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Dab in season?
Dab is in season in Northern Europe during Feb, Mar, Apr, May, Jun, Jul. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
