How to prepare (gut and cut fillets) a whole fish
From: 299.00 $
Wild fish caught in Atlantic, North-East
Plaice and the Dover sole are the most common flatfish. Plaice is recognizable by its bright orange spots on its dark top skin. Its flesh is white, tender and has a subtle flavour. It can be cooked whole or in fillets and is also used for fish and chips.
The ratio between the weight of the whole fish and the fillets is 2.5 Kg, which means that for a fish of 1 Kg, you will get around 400g of fillets.
One fish of about 1.5 Kg will be enough as a starter for 6 and the main course for 3.
Product Features: Gutted
French Name: Carrelet (Pleuronectes platessa)