[1] The European plaice (Pleuronectes platessa) is a right-eyed flounder belonging to the family Pleuronectidae.

European plaice are characterised by their smooth brown skin, with distinctive red spots and a bony ridge behind the eyes.

They are brown or reddish, and are generally smaller than European plaice, with a rougher skin and larger scales.

[14] American plaice may be an intermediate host for the nematode parasite Otostrongylus circumlitis, which is a lungworm of seals, primarily affecting animals less than 1 year of age.

Thus, many Alaska plaice get caught anyway — so much so that, for example, the 2005 total allowable catch in the Bering Sea and Aleutian Islands management area (BSAI) was reached before the end of May of that year.

[17] Plaice, along with the other major demersal fish in the North Sea such as cod, monkfish and sole, is listed by the ICES as "outside safe biological limits."

[18] The World Wide Fund for Nature says that in 2006 "of the eight plaice stocks recognised by ICES, only one is considered to be harvested sustainably while three are overexploited.

Filleted, battered, and pan-fried plaice is popular hot or cold as an open sandwich topping together with remoulade sauce and lemon slices.

Battered plaice is often served hot with french fries and remoulade sauce as a main dish; this fish and chips variant is popular[20] and is commonly available on children's menus in Danish restaurants.