Plaice
called on the Sussex coast diamond plaice, from the little orange lozenges on their backs, and for the same reason called in France carrelet, are the poorest and the cheapest of all the flat fish. The worst cookery cannot do them wrong, and the best cannot do them good. The only way to eat them is in fillets prepared in any of the ways prescribed for fillets of sole. The best plaice that come to the London market are caught between Hastings and Folkestone, and are named from their habitation Dowers plaice.