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Plaice is a fish with a fine, moist texture and delicate but distinctive taste. It is high in protein and low in fat and calories. With the correct preparation it provides a delicious and healthy meal because it is high in proteins and low in fat and calories.

Area

To be found along the Norwegian coastline from Jæren to Tana, with concentrations in the Trondheim Fjord.

Maximum size

70 cm and 3,5 kg

Some alternative names

Latin: Pleuronectes platessa

English: Plaice

French: Plie, Carrelet

German: Goldbutt, Scholle

Nutritional value in 100 g raw plaice (edible part)

Energy: 382 kJ or 91 kcal

 

Nutrients:

Protein: 16,8 g

Fat: 2,6 g

Saturated fatty acids: 0,5 g

Trans fatty acids: 0 g

Monounsaturated fatty acids: 0,8 g

Polyunsaturated fatty acids: 0,8 g

Cholesterol: 68 mg

 

Carbohydrates, in total: 0 g

Vitamins:

Vitamin A: 12 RAE

Vitamin D: 6, µg

Riboflavin: 0,1 mg

Folate: 10 µg

Vitamin B12: 1.2 µg

Minerals:

Iron: 0,2 mg

Selenium: 30 µg

European plaice (North sea) are widely distributed in the eastern Atlantic, and can be found from the Barents Sea in the north, to the northwestern coast of Africa in the south. The North Sea contains by far the largest stocks of plaice. Plaice is a flounder fish that can be recognised by the smooth grey or brown skin with red spots. It lives in relatively shallow waters, but is also found at depths of 250 meters. Although plaice is a stationary fish, during spawning season in January and February, it migrates to specific sites, south of the Dogger Bank. The fry swim freely in the ocean and do not develop into fish until they are 15 millimeters long. At that time, they head for lower depths, and live the rest of their lives on the seabed. Plaice can live for up to 20 years.

Wild catch

Plaice is harvested from July to December with bottom trawl, Danish seine or net.

Products

Plaice is sold as following products:

  • Whole fresh fish
  • Fillets fresh or frozen

Diet

Small benthic species

Nutrition

Plaice is especially rich in:

  • Protein that builds and maintains every cell in the body.
  • Vitamin D, necessary to balance calcium in the body, which maintains and strengthens the bones.
  • Vitamin B12, which is important for the body in producing new cells, including red blood cells. Vitamin B12 can help to prevent anaemia.
  • Selenium, an important element in an enzyme that fights harmful chemical processes in the body.

More nutritional data can be found at www.nifes.no/en/prosjekt/seafood-data