The Fish We Cook – Sole, Flounder
The flounder is a large family of flatfish which includes such members as the sole and the halibut. They have a shape similar to an oblong pancake with both of their eyes on one side. Their topside has a dark color, usually brown or dark gray and their belly side is white. Because of their similarities to sole many American flounders are sold under the name of sole. The following are some of the more popular species of flounder found in the United States. From the Pacific coast come the arrow tooth flounder and the starry flounder. From the Atlantic coast we get black back flounder, four spot flounder, summer flounder, (also called fluke or summer fluke,) winter flounder,(sometimes called lemon sole), witch flounder and yellow tail flounder. The summer flounder is considered to be the best eating of the American flounder. No matter what name they go under, flounder is a good eating fish and is of major importance to the fishing industry. Their very flaky, firm flesh is very mild in flavor and remains moist after cooking. The best way to prepare flounder is to broil, bake, oven fry pan fry or poach.
Sole is a very popular fish because of its very mild, tender meat and is served in restaurants and homes throughout the world. There are only two varieties of true sole found in American waters and neither of them are of value commercially because of their small size. The true sole is found only in European waters and must be imported to the United States. A member of the flatfish family it has a dark brown topside and a white belly. Because of its great similarity to flounder in taste, texture and appearance many flounders are found in the American market under the name of sole. Dover, English, fantail, petrale, butter, curlfin, rex, rock and sand sole are all flounders from the Pacific. Gray sole and lemon sole are flounders found on the Atlantic coast. Of these the lemon sole is the most common and the petrale sole from the Pacific Ocean and the dover sole from the Atlantic Ocean are said to be the best tasting. Sole 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 are to bake, broil, poach, steam or sauté.
I have a site that lists many other fish found in the United States with instructions on how to cook them. If you want to learn how to bake, broil, deep fry, oven fry, pan fry, poach saute or steam fish, check these out.
how to bake fish
Food & Cooking
Ricotta Pineapple Pie Recipe – Laura Vitale – Laura in the Kitchen Episode 358
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