Plaice Fillets: Nutritional Properties, Role in Diet and How to Cook It

Classifiable in the 1st fundamental group of foods - foods rich in proteins with high biological value, specific vitamins and minerals - plaice fillets also contain vitamin D, iodine and omega 3 fatty acids which are semi-essential - but biologically active - such as eicosapentaenoic acid (EPA ) and docosahexaenoic (DHA).

Plaice fillets would actually be considered fish "derivatives". While significantly increasing the edible portion, this processing does not alter its nutritional properties; on the other hand, it still determines the remainder of several processing waste - reused to obtain, for example, fish meal, or pre-processed foods such as croquettes, cutlets, etc.