CarneAtlas

Sole

Fish ยท Soleidae
Also called
๐Ÿ‡ฌ๐Ÿ‡งDover sole๐Ÿ‡ฒ๐Ÿ‡ฝ๐Ÿ‡ฆ๐Ÿ‡ท๐Ÿ‡ช๐Ÿ‡ธLenguado๐Ÿ‡ต๐Ÿ‡น๐Ÿ‡ง๐Ÿ‡ทLinguado๐Ÿ‡ฎ๐Ÿ‡นSogliola๐Ÿ‡ฉ๐Ÿ‡ชSeezunge
Sole โ€” Soleidae fish

Roberto Pillon, CC BY 3.0, via Wikimedia Commons

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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 meuniรจre โ€” dusted in flour and pan-fried in butter with lemon. It is typically sold whole or as fillets and requires careful, gentle cooking.

Names by country

CountryNameNotes
๐Ÿ‡บ๐Ÿ‡ธUnited StatesSole
๐Ÿ‡ฌ๐Ÿ‡งUnited KingdomDover soleDover sole is the premium variety โ€” highly prized in the UK
๐Ÿ‡ฒ๐Ÿ‡ฝMexicoLenguado
๐Ÿ‡ฆ๐Ÿ‡ทArgentinaLenguado
๐Ÿ‡ซ๐Ÿ‡ทFranceSoleprimarySole meuniรจre is one of the great classic dishes of French cuisine
๐Ÿ‡ช๐Ÿ‡ธSpainLenguado
๐Ÿ‡ต๐Ÿ‡นPortugalLinguado
๐Ÿ‡ง๐Ÿ‡ทBrazilLinguado
๐Ÿ‡ฎ๐Ÿ‡นItalySogliola
๐Ÿ‡ฉ๐Ÿ‡ชGermanySeezunge

Does your butcher call it something else?

Culinary substitutes

Turbot
Turbot

Both are prized European flatfish with delicate white flesh โ€” turbot is thicker, meatier, and firmer while sole is thinner and more delicate.

Peixe-espada-preto
Peixe-espada-preto

Both are delicate white fillets fried in a light coating โ€” sole is firmer and holds its shape better, scabbardfish is softer and cheaper.

Often confused with

Sole vs TurbotSole vs Peixe-espada-preto

Handling fish at home

Fresh whole fish ready for preparation

$$ ยท filleting, skinning, and trimming whole fish

Fillet a whole fish without wasting half of it

Following the bones and contours of whole fish with a narrow, flexible blade.

Victorinox Fibrox 8-Inch Flexible Fillet Knife

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