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Common name - Dab
Scientific name - Limanda limanda
Average rating
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Visit Fishonline for the full range of options available for this species.
Consumer Information
Dab is an edible flatfish, the smallest in the flatfish group. Fresh dab tastes delicious. It looks a bit like plaice or flounder with both its eyes on the right side of its head. It is pretty versatile in the kitchen – grilled, baked or pan-fried whole, whilst fillets can be poached. Dab is mostly taken as bycatch in trawl fisheries and often discarded, so by choosing to eat this under-utilised fish you are helping to reduce this wasteful practice. Avoid eating immature fish below about 20cm and fresh (not previously frozen) fish caught during or prior to the breeding season (April -June). Dab caught by a trawl method known as seine netting causes less damage to the sea bed than bottom trawl netting.
Summary
Dab are a relatively abundant species of flatfish which are a good alternative to more commonly overfished species of flatfish such as plaice. Dab is often discarded and more demand for the species can help to avoid wasted fish. However, more comprehensive management of the fishery is required for long term sustainability. Choose dab caught using seine nets where possible, as this is the most sustainable option for catching the species and results in a better quality product. Locally caught dab in north Wales, northwest England and Cornwall is managed and is a good choice, as is that from the Norweigan and North Seas.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.