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Common sole camouflaged in the sand. The common sole, Dover sole, or black sole (Solea solea) is a species of flatfish in the family Soleidae. It is one of the largest fish in the Solea genus. It lives on the sandy or muddy seabed of the northern Atlantic and the Mediterranean Sea where it often partially immerses itself in the substrate. The ...
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 ...
Dover sole refers to two species of flatfish: The common sole, Solea solea , found in European waters, the "Dover sole" of European cookery Microstomus pacificus , the Pacific Dover sole, found in the northeastern Pacific and called "Dover sole" along the Pacific coast of America
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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.
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.
The Pacific Dover sole (Microstomus pacificus), also called the slime sole or slippery sole, is a Pacific flatfish of the flounder family which ranges from Baja California to the Bering Sea. It takes its name from a resemblance to the common sole of Europe, which is often called Dover sole. Pacific Dover sole can live for 45 years.
There are two primary ways to prepare the fish (most popularly, sole or trout). [3] One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish.