Sole is a very popular fish because of its very mild, tender meat, and is it served in restaurants and homes throughout the world. There are only two varieties of true sole that live in American waters. Neither of the two types are of value commercially because of their small size. The true ones live only in European waters therefore the fishing industry imports these to the United States.
It is a member of the flatfish family that has a dark colored topside and a white belly. The American fish market sells many flounders under the name of sole. This is because of their great similarity in taste, texture and appearance. Dover, English, fantail, petrale, butter, curlfin, rex, rock and sand sole are all flounders from the Pacific, while Gray and lemon sole are flounders found on the Atlantic coast. Of these the lemon is the most common. The petrale from the Pacific Ocean and the dover from the Atlantic Ocean are said to be the best tasting.
It has a firm flaky meat that is very mild in flavor and very low in fat and it remains white and moist after cooking. The best way to cook these fish is to bake, broil, poach, steam or sauté. Click on one of the following links for directions for cooking.
HOW TO BAKE Fish
For information on other fish and how to cook them go to http://tocookafish.com/fish-index. However if you need information on shellfish check out http://tocookashellfish.com/