Sole and Turbot are different fish, but they're close enough in the kitchen to stand in for one another.
Soleidae
Common sole is a flatfish with fine, white, delicate flesh and a mild, sweet flavor. It is one of the most prized fish in classic French and Spanish cuisine, and is often the most expensive fish at the market. The classic preparation is meunière — dusted in flour and pan-fried in butter with lemon. It is typically sold whole or as fillets and requires careful, gentle cooking.
Full guide →Scophthalmidae
Turbot is a large, diamond-shaped flatfish considered one of the finest eating fish in Europe. Its thick, firm white flesh has an exceptional flavor and holds up well to roasting, grilling, and poaching. It is consistently one of the most expensive fish at European fish counters. It is particularly prized in France and Spain and is often served whole at the table as a centerpiece.
Full guide →Both are prized European flatfish with delicate white flesh — turbot is thicker, meatier, and firmer while sole is thinner and more delicate.
| Country | Sole | Turbot |
|---|---|---|
| 🇺🇸United States | Sole | Turbot |
| 🇬🇧United Kingdom | Dover sole | Turbot |
| 🇫🇷France | Sole | Turbot |
| 🇪🇸Spain | Lenguado | Rodaballo |
| 🇦🇷Argentina | Lenguado | Rodaballo |
| 🇲🇽Mexico | Lenguado | — |
| 🇵🇹Portugal | Linguado | Pregado |
| 🇧🇷Brazil | Linguado | — |
| 🇮🇹Italy | Sogliola | Rombo chiodato |
| 🇩🇪Germany | Seezunge | Steinbutt |
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