Plaice 

The plaice is caught in the North sea along the whole European coast. This bottomfish is recognise from his orange dots on his upper side. It looks like the flaunder with his orange dots, but the skin of the plaice feels really hard. In the calf period (December till March) is the plaice really tender and isn't well for consumption.

To fillet

1. To scale (with the backside of the knife).
2. Make a incision beside of the gill.
3. Put your knife into the incision straight to the tail and cut down the gill.
4. Cut down the fillet to the middle bone.
5. Cut with the front of the knife a little above the belly bones.
6. Cut down of the belly above the belly bones.
7. Now you fillet the fish out the head to the tail.
8. the other side is the same as the upper side.

1. Clean your beam with the back of your knife.
2. Make a small incision in the fillet TO the skin.
3. Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.