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The Petrale sole (Eopsetta jordani) is an edible flatfish of the family Pleuronectidae. It is a demersal fish that lives on sandy bottoms, usually in deep water, down to depths of about 550 metres (1,800 ft). Males can grow to 53 centimetres (21 in) in length, females to 70 centimetres (28 in), and they can weigh up to 3.7 kilograms (8.2 lb).
The word sole in English, French, and Italian comes from its resemblance to a sandal, Latin solea. [2] [3] In other languages, it is named for the tongue, e.g. Greek glóssa (γλώσσα), German Seezunge, Dutch zeetong or tong or the smaller and popular sliptong (young sole), Hungarian nyelvhal, Spanish lenguado, Cantonese lung lei (龍脷, 'dragon tongue'), Arabic lisan Ath-thawr ...
Pleuronectidae, also known as righteye flounders, are a family of flounders.They are called "righteye flounders" because most species lie on the sea bottom on their left sides, with both eyes on their right sides. [1]
The American soles are a family (Achiridae) of flatfish occurring in both freshwater and marine environments of the Americas.The family includes about 35 species in seven genera.
A flatfish resembling a small halibut or sole was observed by the bathyscaphe Trieste at the bottom of the Mariana Trench at a depth around 11 km (36,000 ft). [3] This observation has been questioned by fish experts, and recent authorities do not recognize it as valid.
Mercury Passing Before the Sun (Italian: Mercurio transita davanti al sole or Mercurio (che) passa davanti al sole) is the title of a series of paintings by Italian Futurist painter Giacomo Balla, depicting the November 17, 1914, transit of Mercury across the face of the Sun.
Together with sole, European plaice form a group of flatfish that are the most important flatfish in Europe. [4] European plaice have been fished from the North Sea for hundreds of years. They are usually fished from beam trawlers, otter trawlers or seiners. [5] In the Celtic Sea the plaice species is considered overfished. [6]
Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley. Many recipes specify Dover sole , but the technique can be used with other similar flatfish.