Alaska Plaice (Rock Sole)
Pleuronectes quadrituberculatus
Why Rock Sole from AnT Seafood?
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the Rock sole specialists
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Supplying frozen worldwide
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flexible and reliable partner
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we control the entire process
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we guarantee the best price/quality
Rock Sole sizes and grading
Rock Sole Whole fish and fillets
This species of flatfish is a member of the family Pleuronectidae, which also includes other types of plaice, flounder, and sole. Additionally, the Alaska Plaice is found in the North Pacific, particularly in the Bering Sea and the Gulf of Alaska.
Roughly speaking, Rock Sole is available in the following processing and gradings:
1. Whole Fish
2. Fillets
3. Steaks
4. Frozen
5. Breaded/Battered
Moreover, other gradings and processing are possible in consultation! Furthermore, availability may depend on season, weather, and market conditions. Lastly, it’s important to note that we can supply all products in frozen
frozen form.
Packaging options
All our products can be packed according to your specifications. For instance, we can package your fish products in retail boxes or retail bags under private label. Additionally, you have the option to choose from a variety of bulk containers for use as packaging for your products.
basic / standard
retail
bulk
private label
Directly more information about Rock Sole
Rock Sole nutritional values
Rock Sole
A general idea based on the nutritional profile of similar types of flatfish, which include species like flounder and sole. Typically, a 100-gram portion of cooked flatfish might provide:
Calories: 100-110
Protein: 20-24 grams
Fat: 1-2 grams
Cholesterol: 40-60 mg
Sodium: 50-100 mg
Flatfish are usually high in protein, low in fat (particularly saturated fat), and are a good source of certain nutrients like vitamin D, vitamin B12, and selenium.
Please note that these values are estimations and should not be used as exact values.
worldwide
We have various possibilities to deliver our products worldwide
Frozen Rock Sole
Our Rock Sole is available as a frozen product
Quality
High-quality fish is what AnT Seafood guearantees to its customers. We only work with the highest certified companies and continuously audit our production partners, which enables total quality control.
The nurseries and production locations are also annually audited by various of our customers. AnT Seafood is aware of corporate responsibility and that is why we prefer sustainably certified fish with ASC, MSC or Global GAP quality mark.
Certificates: ASC, BRC, Global Gap, MSC
The Alaska Plaice (Pleuronectes quadrituberculatus) is a species of flatfish found in the North Pacific Ocean. It’s part of the Pleuronectidae family, which also includes other types of plaice, flounders, and soles. Here is a summary of what is known about this species:
1. **Habitat and Distribution**: Alaska Plaice are primarily found in the northern part of the Pacific Ocean, particularly around the Bering Sea and the Gulf of Alaska.
2. **Physical Characteristics**: Like other flatfish, they have a distinctive shape with both eyes located on one side of their head, which allows them to lie flat on the ocean floor. They are usually brownish on their upper side, with the underside being white.
3. **Diet**: They feed on a variety of benthic (bottom-dwelling) organisms including worms, small crustaceans, and mollusks.
4. **Reproduction**: Alaska Plaice spawn annually, usually in deep water. The eggs are buoyant and float in the water column until they hatch.
5. **Commercial Importance**: The species is not typically targeted as a primary catch in commercial fishing but is often caught as bycatch in other fisheries. When harvested, its meat is known to be lean and light, similar to other flatfish.
6. **Conservation Status**: As of my knowledge cutoff in September 2021, the Alaska Plaice is not considered threatened or endangered. However, like all marine species, they are likely impacted by broader environmental issues like climate change and ocean acidification.
Remember, exact nutritional content, including the amount of Omega-3 fatty acids, can vary depending on a variety of factors. For the most precise information, consult with a nutritionist or check a reliable and current nutritional database.
Alaska Plaice (Pleuronectes quadrituberculatus) are primarily found in the northern Pacific Ocean. They are abundant particularly in the Bering Sea and the Gulf of Alaska. They’ve also been recorded in the Sea of Okhotsk and as far south as the Yellow Sea.
Typically, these fish inhabit soft bottom areas, often in relatively shallow waters, although they can be found at depths up to around 200 meters or more.
While not typically the primary target of commercial fisheries, they are often caught as bycatch in trawl fisheries targeting other flatfish species. As of my last training data up until September 2021, for the most accurate and current information, please consult resources from fisheries departments or scientific organizations.
The processing forms for Alaska Plaice (Pleuronectes quadrituberculatus) are likely similar to those of other flatfish species. While the specific end processing forms may vary based on regional practices and consumer preferences, the following are generally possible:
1. **Whole Fish**: This is the simplest form of processing where the fish is sold as it was caught, though it may be gutted.
2. **Fillets**: The fish’s meat is cut away from the bone, typically resulting in two fillets per fish. Fillets may be sold skin-on or skin-off.
3. **Steaks**: Cross-section cuts from the fish that include a section of backbone.
4. **Frozen**: The fish or its parts (like fillets or steaks) can be frozen to extend shelf life.
5. **Smoked**: The fish is cured by smoking, which imparts a distinctive flavor and also helps to preserve the fish.
6. **Breaded/Battered**: The fish or its fillets are coated in a batter or breadcrumbs before being frozen, ready to be fried or baked.
Remember that the processing form can significantly affect the final taste and texture of the fish, as well as its nutritional content, due to the cooking methods used. Additionally, different processing methods might be more common in different regions based on local culinary traditions and market demands.
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