Glasgow's Fish Plaice. These fish are typically caught by trawls, which are large nets that scrape the bottom of the ocean floor to catch fish. Plaice is a light, fresh fish that goes well with simple dressings. Plaice is a versatile fish that responds well to grilling, baking, poaching and frying and can be substituted in recipes for lemon sole. Haddock: This fish is full of flavour and much meatier than its counterpart cod. Served battered, this fish goes well with tartare sauce, a squeeze of lemon and some of our tasty chips. Try it with a squeeze of lemon juice, sprinkling of salt and pepper and put it … They have a mild taste and are versatile enough to use in many different recipes. The fish has been eaten in Britain for hundreds of years and was considered a poor man’s food in Victorian times as it was so plentiful and cheap. Sea bass has a unique taste and wonderful texture.

MISCELLANY. In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock or coley, plaice, skate, and ray (particularly popular in Ireland); and huss or rock salmon (a term covering several species of Sweet taste and firm texture, easy to cook. For maximum flavour, cook on the bone. As stated in Wikipedia, the American plaice is called flounder, Hippoglossoides platessoides, or dab and has been overfished, so it is rarely available in the US, but cod, the true fish of fish 'n' chips, is available, although it suffers a similar plight. Perfect grilled, oven baked or fried. Fillet of Plaice: Plaice is a flat fish with a very sweet and mild flavour. Plaice is a flatfish native to UK waters and is recognisable by its bright orange spots on the dark side of the skin. The sole fish dwells close to the ocean floor and is a bottom feeder, meaning it feeds on crustaceans and shellfish found at the bottom of the sea. Lemon parsley butter also accompanies pan-fried plaice nicely. You can squeeze lemon juice, with salt and pepper to taste across the fillets for a simple seasoning. 1 St Andrews Street, Glasgow, G1 5PB, Scotland; 0141 552 2337