Profile: Plaice

Optics

Saithe is one of the three most popular edible fish in Germany. The pearl-grey meat of saithe is lean and has a more characteristic taste than most other white fish. It is therefore well suited to preparation with strong ingredients and side dishes. The meat has a firm texture and is therefore easy to fry.

Lifestyle

Plaice, also known as turbot, is the best-known and most important representative of flatfish. Because of its preferred habitat on the seabed, it is classified as a demersal fish. Its habitat is the seabed, to which the plaice can adapt its colors as a true camouflage artist and into which it burrows when in danger. Then only its eyes are visible, with which it keeps an eye on everything around it - because one of its eyes can see forwards and the other backwards at the same time.

Flavor

The firm, white meat of the plaice has a strong, yet delicate and delicate taste.

Origin

Plaice live in the north-east Atlantic from the White Sea to Gibraltar, in the Mediterranean and in the Black Sea. The main distribution area is the North Sea, the Skagerrak, Kattegat, the Belt Sea and the western Baltic Sea to about the Gotland-Gdansk line.

The May plaice

Plaice is particularly popular with plaice fans. However, this is not, as many people think, a special variety! Plaice are simply the young and particularly juicy plaice that are caught in spring. However, experts recommend waiting until the end of July before eating plaice: it tastes more aromatic then because it has had time to recover from spawning.

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