Fish 1941

Peter A

Then what is it?

Most *Dover* sole served in the US is not Dover sole but it is sole or some similar flat fish nonetheless... there are various types of sole and similar flat fish, once cooked no diner can tell one from another.

sole The popularity of sole dates back at least to the ancient Romans, who called it solea Jovi (Jupiter's sandal), undoubtedly because of the elongated-oval shape of this FLATFISH. Though a number of FLOUNDER family members (such as Petrale sole, lemon sole, rex sole and butter sole) are incorrectly called sole in the United States, the highly prized true sole is found only in European waters. The best-known of these is the Dover sole (also called Channel sole ), which is found in coastal waters from Denmark to the Mediterranean Sea. The body of the Dover sole averages about a foot long and ranges in color from pale gray to dark brown on the top side, with the underside a pale beige. Its delicately flavored flesh has a fine, firm texture. True Dover sole is imported frozen to the United States from several of the northern European countries and is available in better fish markets. Other true sole include the thickback and the sand (or partridge ) sole, both smaller and less flavorful than the Dover. Much of what is sold as Dover sole in the United States is actually flounder. Sole can be prepared in a variety of ways including poaching, steaming, baking, broiling and sautŽing. It's ideally suited for combining with other foods and sauces.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Sheldon