About Plaice
Plaice is a mild white fish with a soft, flaky texture when cooked, making it a good option for babies learning to eat fish. It is naturally tender and easy to mash, flake, or serve in soft strips, so it can work well for both spoon-feeding and baby-led weaning. Plaice provides high-quality protein to support growth and tissue repair, along with nutrients like vitamin B12, selenium, phosphorus, and potassium. It is also a low-fat fish and is generally considered a lower-mercury seafood choice, which makes it a practical fish to include in a varied infant and toddler diet. Fish is a common allergen, so plaice should be introduced carefully, especially if your child has eczema, other food allergies, or a family history of allergy. The main safety concern is bones: even small pin bones can be a choking hazard or cause injury, so check the fish thoroughly before serving. Always cook plaice fully and avoid raw or undercooked fish for babies and toddlers. Most babies can start plaice from 6 months old once ready for solids. Begin with very soft flakes or mash mixed into vegetables, breast milk, formula, or yogurt if already introduced. As your child gets older, offer larger soft flakes, fish cakes, or deboned strips they can pick up independently, always seated upright and closely supervised.
How to serve by age
Offer fully cooked, thoroughly deboned plaice as very soft flakes or mash. You can mix it with mashed vegetables, breast milk, formula, or plain yogurt if yogurt has already been introduced.
Serve plaice in soft, fully cooked strips or larger moist flakes once your baby is managing finger foods. Double-check carefully for bones before serving.
Offer deboned plaice as flakes, small bite-sized pieces, or in soft fish cakes. Keep portions moist and easy to chew, and continue close supervision.
Toddlers can eat plaice as part of family meals in small, deboned pieces. Encourage small bites and chewing well while seated at the table.
Pairs well with
Safety & allergens
Plaice is soft and flaky when cooked, but bones are the main hazard. Serve only fully cooked, thoroughly deboned fish. For younger babies, offer moist flakes or mash mixed into another food. For older babies and toddlers, offer soft strips or small flakes they can pick up. Avoid dry, tough, or bony pieces.
What to watch for
Safety checklist
Storage & shelf life
Refrigerate cooked plaice in an airtight container and use within 3-5 days. If using leftover fish for babies, reheat until steaming hot and cool to a safe temperature before serving.
Freeze cooked plaice in an airtight container for up to 3 months. Thaw in the refrigerator before reheating and serving.
Nutrition
- Provides high-quality protein for growth
- Contains vitamin B12 to support brain and nerve function
- Offers potassium for muscle and nerve function
- A low-mercury fish option for variety in the diet
- Fish is a common allergen
- Contains bones unless prepared very carefully
- Low in iron compared with iron-rich foods like red meat or legumes
Key nutrients
Nutrition facts
| Calories | 375kcal |
|---|---|
| Protein | 20.0g |
| Iron | 0.2mg |
| Calcium | 127.0mg |
| Potassium | 352mg |
| Vitamin C | 2mg |
| Folate | 10µg |
| Zinc | 0.49mg |
per 100 g
In season
Common questions
When can babies eat Plaice?
Is Plaice a choking hazard?
Is Plaice a common allergen?
More first foods
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