Yellow – Good Alternative
Even though this abundant fish is called a sole, it is actually a flounder. We’re bringing these beauties in from the Pacific waters and the whole Dover Sole from Europe.
Where – California, Oregon, Washington, Canada, and Holland
How – Wild-caught; trawl
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Delicate fillets with a sweet, mild flavor – Dover sole fillets are white when raw, and stay white when cooked.
Alternatives include petrale sole, tilapia, or flounder.
For Your Menu
Due to the delicate nature of Dover sole, it’s best to stick with more gentle cooking techniques – poach, saute, or pan fry. Keep it simple and let the mild flavor of this fish shine through.
For Your Waitstaff
Give your diners an unforgettable culinary experience with a delicious and impressive European Dover Sole! This delicacy is sure to have even the biggest foodies coming back for more.
For Your Retail Display
Remind your customers that Dover Sole fillets taste great sautéed in butter – just add a squeeze of lemon at the end, and a pinch of fresh parsley for an easy and elegant meal!