Plaice is known for its very flavoursome and white meat with an almost creamy texture. It is low in fat, high in protein and a great source of vitamin B12 and selenium.
The fully fried and breaded plaice fillets are ready to eat instantly after defrosting, but are also well suited for a heating without going dry, giving a versatile product to work with in the kitchen.
ServingThe fresh and slightly sweet aromas of plaice are well-accompanied by savoury flavours. Plaice is very versatile and the thin fillets are well suited for fast and easy cooking, while still maintaining their natural flavours.
Prepare directly from frozen
Cooking instructionsPrepare from frozen at moderate temperature in pre-heated oven
Plaice fillet (fish) (60%), breading (40%): flour (wheat), water, rapeseed oil, potato starch, salt, yeast, powdered mustard (mustard), white pepper, natural flavourings. Pre-fried in rapeseed oil. A few bones may remain.
Catching areaSkagerrak, Kattegat, Sound, Belt Sea, and Baltic Sea (FAO 27 III), North Sea (FAO 27 IV)