Soft, fine flakes, melts in the mouth, mildly sweet. The local sole is a fav to new seafood converts, especially great for kids. The sole is a flat fish, the upper/right side is of darker skin color and the underside is white. It is usually sold filleted already . . . no bones to watch out for.
In the fish market, various kinds of sole fillets are plainly marked as "Local Sole". One of the best is the Dover Sole. A premium version is the Petrale Sole (a.k.a. 'brill").
Every now and then, I would roll a sole fillet with crab or shrimp meat stuffing.
What kind of fish is that?
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Posted by: Best sea food | February 05, 2010 at 10:52 PM
The fish in the picture is a whole sole fish: upper/right side is dark skin and the underside is white. It belongs to the family of flat fishes like the pacific Halibut.
Posted by: Djoma | February 06, 2010 at 11:37 AM