Sole Fish
(Cynoglossus Macrolepidotus)

 Available Size : 3/6,6/8,8/12,12/18,20/30,30/40, 30/50, 50/100, 100/200, 200/300 pcs/kg
French: Sole, Japanese: Shitabirame, Spanish: Languado
Peak Season: July – Sepetember
The sole is one of the finest fish in the kitchen,
its bone-free, blossom-white meat tastes nutty and tender,
but still has a bite.


Sole – a fine fish that offers many creative possibilities and is easy to prepare. Sole is particularly easy to prepare whole. Due to their handy size, they can even be fried whole in a large pan. It is particularly easy to turn when roasting without disintegrating, and in the end loves a small piece of butter, a splash of wine, a little lemon and fresh garden herbs, maybe a few capers. Served with jacket potatoes and salad, it is a feast for everyday life.


Sole-Winter Salad-Capers-Butter-Recipes-Main Courses-780x500


Even the inexperienced can portion the cooked fish: the fillets are to the left and right of the thick central bone, the skin can be easily peeled off, and the fillets themselves are free of bones. The sole can also be prepared whole in the oven, on a tray with herbs and garlic, for example, with a few cubes of bacon or fresh tomatoes and spicy olives. And of course the sole can also be steamed and stewed, its meat always tastes nutty-fine with a subtle flavor that goes particularly well with fine mustard sauce, crustacean sauce or béarnaise sauce – accompanied by boiled potatoes, spinach or creamy vegetables à la crème. Sole fillets taste good fried in butter or olive oil on a salad or with vegetables.

The raw fillets can also be decoratively twisted into roses or rolls, optionally placed as an elegant bow around leaf spinach before cooking and then, fixed with toothpicks, poached or steamed. The fine sole is a very special fish for every occasion and many occasions!


Every now and then the fine sole is mistaken for the cheaper sole, but there are also external features that give an indication of which fish is present: The body shape of the two flatfish is different: the sole is wider than the sole, and its head is more pointed. The side of the eyes of the red tongue is also yellow-brown and is reminiscent of marble, that of the sole is uniform in the course and a little darker.


Our sole comes from the north-east Atlantic, they come from the North Sea between Denmark, Norway and Sweden, from Skagerrak and Kattegat. The meat of the sole from these cool waters has a particularly firm structure.