pescaday

Species

European plaice

Europe's most important flatfish, also called Goldbutt in German, recognisable by its orange-red spots and a sought-after food fish.

Pleuronectes platessa

European plaice (Pleuronectes platessa) in side view

Photo: Hans Hillewaert, Wikimedia Commons, CC BY-SA 4.0, adjusted to 3:2

Spawning
December to May, main season in the winter months (general guide, varies by region)
German Red List
not threatened
Typical method
Surf casting
Top bait
Lugworm
Plan a day fishing for European plaice

How to recognise it

Easily confused with: Often mistaken for the flounder: the plaice is smooth and has bright spots, the flounder is rough along the lateral line and the edge of the fins.

How to catch it

Methods: Surf casting, Bottom fishing from a boat, Drift fishing with a flatfish spoon (Buttlöffel)

Baits: Lugworm, Ragworm, Mussel meat, Flatfish spoon with worm

From spring into autumn, especially at dusk and at night; plaice caught in spring are sold as Maischolle (May plaice).

Habitat and food

Sandy and muddy bottoms on almost all European coasts, in the North Sea and western Baltic Sea; older plaice live deeper, young ones often in shallow water off bathing beaches and in the Wadden Sea.

Mainly thin-shelled mussels and bristle worms, plus small crustaceans, snails and lugworms; usually feeds at night.

Size and age

Adults 40 to a maximum of 70 cm, up to 7 kg and up to 45 years; plaice of almost 1 m and up to 50 years old used to be caught, today catch sizes are 25 to 40 cm (Wikipedia). FishBase: max. 100 cm, heaviest published weight 7.0 kg, maximum age 50 years.

Protection and rules

Conservation status: German Red List (marine fish 2025): not threatened. IUCN: not threatened (Least Concern, 2022).

European plaice: closed season and minimum size by German state

These rules apply in Germany only. Fishing in the UK, the USA or elsewhere? The local rules apply there (link below).

From the official state fisheries regulations, retrieved 2026-10-11. All rules by state

Check the rules

In Germany, closed seasons and minimum sizes are set by each state and can be stricter for single waters. All German rules by state, with the legal source. Outside Germany, the local rules apply: licence and agency by country.

In the kitchen

Tender, mild, white flesh; classically pan-fried whole, in the north often with bacon.

Sources (4)

Last checked 2026-10-18. Found a mistake? Write to [email protected].

Know more?

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