Unlike Dover sole, plaice is best eaten as fresh as possible, as the flavour quickly fades. Ranging from 230g to 2kg, whole fish is easily identified by its distinctive orange spots, which also give an indication of the freshness (the brighter the spots, the fresher the plaice). It has as pronounced a flavour as lemon sole, but it takes sauces and other flavours very well, and is great for battering.
Cook on the bone (with the black skin removed) to get the best from the flavour, or use fillets with a sauce or filling. Best avoided when post spawing (around February to April), as the flesh then tends to be thin and watery.