Fish facts · 9 November 2026 · 2 min
Whole plaice or fillets for the frying pan?
Look at your pan first. A whole plaice is broad and flat; two fillets are easier to arrange side by side.
By Schaap’s Vishandel · fishmonger since 1938
Serving a whole fish
Choose a fish that fits flat in the pan. The bones count towards its weight. Ask us how to lift the flesh from the bone after cooking.
Separate portions
Fillets make it easy to divide the fish between plates. Use a broad spatula when turning the delicate flesh. Try tomato and olives alongside.
Read more and try a recipe