Fresh Plaice / Carrelet from France

TASTING NOTES FROM THE CURATOR

A great alternative to Dover Sole, the Carrelet or Plaice, is gray in color, with noticeable orange or red spots on its back. It’s one of the most well-loved flatfish out there, with its delicate flavor. It’s simple but delicious, with a soft, sweet meat.

PREPARATION AND PAIRINGS

The Plaice is easy to cook. it can be baked, grilled, or filleted and served with beurre blanc. A wonderful way to prepare your Carrelet is to pan-sear it with butter, lemon, and tarragon. Simple, but mouthwateringly incredible.

GROWING TO FLAT

A commercially important flatfish, the Plaice is found on sandy bottoms of the European shelf. These fish begin their lives looking like any kind of fish. But the more they grow, the more they change in appearance. Both their eyes eventually move to only the right side of their face, and they start to swim on their sides.

Their name comes from the word “plais,” a 14th century Anglo-French word. This word comes from the Latin “platessa” (flatfish), which comes from “platys,” the Ancient Greek word for broad.

Storage Instructions

Fresh fish will arrive to you in designated Styrofoam boxes with shaved ice. Kindly store in your fridge as soon as received.

For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.