Plaice
Pleuronectes platessa · plaice · pladijs
Plaice: what every chef needs to know
Ask a seasoned cook about Plaice and you will hear about a flatfish from the North Sea and Atlantic Ocean belonging to the family Pleuronectidae. The fish has a brown upper side with distinctive orange spots and a white underside. Plaice lives on sandy seabeds and is commercially caught by beam trawlers, though the industry is increasingly shifting towards pulse trawling. Plaice flesh is lean, fine-textured, and has a delicately sweet flavour. In commercial kitchens, plaice is breaded and pan-fried, poached, or steamed. Fresh plaice is recognisable by clear eyes, firm texture, and a clean sea smell. The MSC certification guarantees sustainable catches from the North Sea (ICES areas IVa–c).
Plaice: nutritional values per 100g (rauw)
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).
Plaice: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic fried scholfilet in butter with capers, parsley and lemon
Gepaneerde scholfilet in bruisende butter with lemon, capers and parsley
Bierbeslag scholfilet deep-fried on 180°C, served with thick fries and malt-vinegar
Plaice: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
use clarified butter (beurre clarifie) for a golden brown result without verbranding; schol is thinly and gaart quickly.
bring a court-broth with white wine, bay leaf and pepper on temperature and let the schol rustig poaching; do not boil.
steaming preserves the delicate flavour and is ideal for dieetmenu's; sprinkle after the steaming with sea salt and lemon.
Plaice: 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.
Plaice: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Plaice is at its best from April to September, after the spawning rest period (February–March). In autumn, quality declines as the fish loses fat reserves following spawning.
Plaice: 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.
Plaice: 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.
light minerality and high acidity complement the delicate, light sweet visvlees of schol without the flavour to overwhelm
- Muscadet Sevre et Maine
dry Bordeaux white based on Sauvignon blanc with citrus notes That the fresh flavour of fried schol strengthen
- Entre-Deux-Mers
- Bordeaux Blanc
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Plaice
At what temperature should you store Plaice?
Store Plaice at 0-2°C on ice (fresh); -18°C (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Plaice professionally?
The primary professional technique for Plaice is bread and fry in clarified butter at 180°C for 3-4 min per kant. Always verify core temperature with a calibrated probe thermometer.
Does Plaice contain allergens?
Plaice contains: Fish. Declaration required under EU Regulation 1169/2011 Annex II.
What is the nutritional value of Plaice?
Plaice provides 81 kcal, 17.4g protein and 1.2g fat per 100g raw product. Source: NEVO 2021 (RIVM/WUR).
When is Plaice in season?
Plaice is in season in Northern Europe during Apr, May, Jun, Jul, Aug, Sep. 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
