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Sole (Solea vulgaris)

Sole Sole

Common names for Sole

European Dover sole, common sole, genuine Dover sole

Other languages for Sole

  • French name: Sole commune
  • Italian name: Sogliola
  • German name: Seezunge

Introduction to Sole

Along America’s eastern coast, there are no genuine soles, but many species exist in European seas. The finest of these is the Dover sole, a long-standing fixture of the European seafood scene and regarded one of the pillars of Continental cuisine. This large-bodied flatfish seldom exceeds 20 inches in length and, like other soles, has its eyes on the right side. Contrary to popular belief, the European Dover sole is not synonymous with the American West Coast “Dover” sole (Microstomus pacificus). These are not the same species of fish. The geographical designation “Dover” was added to the genuine sole because the English town of Dover was able to provide more fish to London’s Billingsgate market than any other fishing hamlet. However, contrary to its name, Dover sole is also fished in other locations. This flatfish inhabits shallow waters from the Mediterranean to the North Sea. The North Sea and the Bay of Biscay are considered to be the finest locations. Trawlers land dover sole.

Product profile for Sole

Few fish are more revered in the kitchen than the real Dover sole, which produces thin, firm fillets that stay together nicely in a variety of dishes. The raw meat is a gleaming white and thick mass that cooks to a white color. The Dover sole has a gentle and sweet taste. Dover sole is described as “far more like flesh” by one admirer. It’s not like a regular fish in terms of feel.” Despite its delicate flavor, it can withstand the rich sauces that European chefs love.

Cooking tips for Sole

Dover sole, like all flatfish, has a thin fillet that is prone to overcooking. As a result, it’s more suited to wet-heat procedures like poaching, steaming, or saucing than dry-heat ones like baking or broiling. To ensure uniform cooking, slide a piece of raw potato under the thin section of the tail while sautéing. Dover sole is said to be delicious when cooked on the bone. In fact, the fish is frequently presented whole and filleted at the table in England.

Nutrition facts for Sole

Calories: 91 Fat Calories: 16.2 Total Fat: 1.2 g Saturated Fat: 0.3 g Cholesterol: 48 mg Sodium: 81 mg Protein: 18.8 g Omega 3: 0.2 g

Primary product forms for Sole

Fresh: Dressed, Fillets Frozen: Dressed, Fillets

Global supply for Sole

Africa, France, Italy, Netherlands, UK, Iran