Halibut at Fjordpol As

Whole Plaice Fish or Plaice Fillet?

Fjordpol As is one of the largest processors of Plaice. We provide imports and exports both within and outside Europe. So if you want to buy Plaice (Pleuronectes platessa), look no further than the experienced fish processors at Fjordpol As.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.

Options & Packaging of Plaice

At Fjordpol As, our range of plaice products is carefully curated to meet the diverse needs of our customers. Whether it's pan-ready fillets for chefs or versatile fish for wholesalers who value a constant and reliable supply - we offer a wide range of plaice in various processing forms.

  • Whole (with or without skin):
  • In various weights
  • Ready to eat
  • individually quick frozen & fresh
  • Fillet (with or without skin):
  • In various weights
  • Single or double
  • individually quick frozen & fresh
  • Breaded and/or pre-fried

Whole

  • Bulk 5–20 kg carton box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed

Fillet

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

See here for more information about our packaging →

Halibut at Fjordpol As

Processing of Whole Plaice Fish and Plaice Fillets into fresh and frozen products

At the processing site, plaice is sorted, filleted, skinned and frozen on demand immediately upon arrival with advanced machinery and skilled hand finishing. Fjordpol supplies, among other things, double-filed plaice, single plaice fillets and frozen breaded products, suitable for retail, catering and wholesale. Plaice is loved for its mild taste, soft texture and wide culinary applicability. Processing is done according to strict quality standards such as IFS and BRC, and tailored to customer specifications, including private label and sustainable variants (e.g. MSC plaice)

Import of Whole Plaice Fish and Plaice Fillets

Much of the plaice processed by Fjordpol is supplied locally through Dutch and Belgian fish auctions, including those at Urk, IJmuiden, Vlissingen and Zeebrugge. In addition, Fjordpol imports plaice from other parts of Europe, particularly Denmark and the United Kingdom. Plaice is mainly supplied as daily fresh fish, directly from the cutter, and selected for size, freshness and quality. Thanks to close cooperation with fishermen and auctions, Fjordpol can guarantee a stable and reliable supply..

Export of Whole Plaice Fish and Plaice Fillets to wholesalers within & outside Europe

Fjordpol exports large volumes of plaice to markets in Germany, France, Italy, Spain, the United Kingdom and Scandinavia. Plaice is a traditional and popular fish species in Europe, and Fjordpol supplies customers in both fresh and frozen segments. Through rapid processing and efficient distribution, the company delivers a fresh product with a long shelf life. The availability of MSC-certified plaice and customization in format, packaging and cutting makes Fjordpol a strong export partner for this iconic North Sea product.

Plaice

Pleuronectes platessa

  • Quality: Freshly delivered daily
  • Method of capture:Twinrig
  • Origin: Entire North sea coast
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Frequently Asked Questions about Plaice

Plaice is a flatfish found in the North Sea and eastern Atlantic Ocean. It is known for its tender, mild flavor and fine texture. Plaice has an oval, flat shape with a brown top and orange dots. It is a popular fish in Dutch cuisine and is often eaten breaded and fried. Plaice is also a sustainable choice when caught responsibly.

Plaice is best when fried briefly in butter or oil. Sprinkle the fish with salt and pepper, roll it lightly in flour, and fry for a few minutes per side until golden brown. Serve with a slice of lemon. Plaice is also suitable for steaming or grilling, but because of its tender texture, frying is the most popular and easiest method.

Plaice is a lean fish and fits well into a healthy diet. Some healthy preparation ideas include:

  • Steamed plaice with lemon, dill, and vegetables such as broccoli or carrot.
  • Fried plaice in olive oil with whole wheat couscous and a tomato-cucumber salad.
  • Baked plaice with cherry tomatoes, zucchini, garlic, and lemon juice.
  • Plaice fillet in foil (en papillote) with vegetables and herbs, baked without added fat.

Preferably choose steaming, grilling, or frying in little oil, and combine with plenty of vegetables for a nutritious meal.

Plaice and sole are both flatfish but differ in taste, texture, and price:

  • Plaice: Soft, loose texture with a mild flavor.
  • Sole: Firmer texture and a finer, richer flavor — considered more delicate and often more expensive.

Plaice is usually breaded and fried, while sole is often pan-fried in butter or served in restaurants as a more refined dish.

Plaice is best from May through December, after recovering from spring spawning. During these months, its meat is firmer and tastier. Summer months bring abundant supply and lower prices. Out of season, plaice may be leaner and less flavorful.

  • Bright eyes — shiny and not sunken.
  • Firm flesh — springs back when pressed.
  • Fresh, mild smell — never sour or overly fishy.
  • Shiny, moist skin — not dull or dry.
  • Red gills (if visible).

For fillets: look for slightly translucent, firm texture with no brown edges.

Plaice can be a sustainable choice depending on fishing methods. Many North Sea plaice fisheries use more sustainable techniques. Look for certifications like MSC (Marine Stewardship Council) to ensure responsible sourcing.

Not all plaice is sustainable — heavy trawling can damage the seabed. Choosing certified fish helps protect marine ecosystems.

Per 100 grams of raw plaice:

  • Energy: 70 kcal
  • Protein: 16 g
  • Fat: 1.5 g (very low in saturated fat)
  • Omega-3 fatty acids: ±0.3 g
  • Rich in Vitamin B12, iodine, selenium, and phosphorus

Plaice is a lean, high-protein fish ideal for low-calorie diets. Frying or breading increases fat and calorie content slightly.

Steps to fillet a plaice:

  1. Place the fish dark side up on a cutting board.
  2. Cut a notch behind the head along the gill to the bone.
  3. Slice along the backbone toward the tail, keeping just above the bone.
  4. Slide the knife under the flesh and lift off the fillet.
  5. Repeat for the other side, then flip and do the same on the white side.
  6. Remove remaining bones with tweezers.

You’ll get four fillets — two from each side.

  • Freezing: Freeze within 1 day of purchase, airtight to prevent freezer burn.
  • Raw plaice: Up to 3 months at -18°C.
  • Cooked plaice: Up to 2 months.
  • Refrigerated (uncooked): 1–2 days.

Thaw slowly in the refrigerator to maintain texture and flavor.

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