Plaice
With it's brown skin and orange spots, the plaice happily camouflages itself on the seabed waiting for lunch to come crawling by.
Because of its relative inactivity, the flesh of the plaice is wonderfully soft and flaky as well as incredibly versatile.
Storage & Preparation
Fresh fish is best eaten straight away, or within 3 days.
Pop into your fridge and cover with ice if you can.
To freeze; place the fish straight in the freezer upon delivery - consume within 2 months.
TIP: Write the date on the packaging before freezing.
£3.00Price