What Is Sole?

Anyone who likes to eat fish appreciates sole as a true delicacy. Here you can find out where the flatfish comes from, how it tastes, how you can recognize fresh specimens when you buy them and how you can prepare sole.

Interesting facts about sole

The sole belongs to the flatfish family and is mainly found in the North Sea, in the Mediterranean Sea, and on the eastern Atlantic coast. The edible fish is characterized by a white, boneless, and very tender fillet that tastes slightly nutty. A whole sole is easy to work with, even for the inexperienced, as the fish is easy to fillet. Adult specimens reach a length of about 60 centimeters and usually weigh up to two kilograms. The body is oval in shape with a small head and caudal fin – resembling a tongue, hence the name. The fins run over the entire abdomen and back.

Purchasing and storage

Most fish in the German trade come from the German North Sea and from fishing areas off the coasts of Holland and Belgium, with sole being available fresh and frozen all year round. There is a risk of confusion with the cheaper sole, which is wider and more pointed at the head. Pangasius is also sometimes declared as false sole. You can recognize fresh sole by its red to pink gills, undamaged scales, and uncapped eyes. Caution is advised if there is a strong smell of fish, the goods are then usually spoiled. It is best to process fresh sole immediately, at the latest after one night in the refrigerator. Leftovers from a meal like grilled sole can be enjoyed the next day if you follow the rules for reheating fish.

Cooking tips for sole

Due to its firm flesh, sole can be prepared like grilled plaice, which is also a flatfish. The fish is also very suitable for pan-frying. Filets only take about five to seven minutes per side to cook over medium-high heat until golden brown. You can also stew, steam, or poach the fish. Lemon, butter, herbs, salt, pepper, and capers are suitable for seasoning, jacket potatoes and salad go very well as a side dish. Our recipe tip: sole pan.

Ideally, you should have the fish ready for cooking by the retailer. If you want to do it yourself, briefly dip the tail fin in hot water and scrape the skin towards the head with the back of a knife: It can then be easily stripped off by pulling on the tail fin. Then detach the two fillets from the thick center bone.