Category : Hints, Tips and Tricks
In the fish world, the Dover sole is one of the most prized varieties. The flesh is delicate and light, but firm enough to hold up while cooking. It is available year round and can be bought whole or filleted. The bones and head are excellent for preparing stock, discard the skin.
Baked or grilled whole on the bone brings out its best flavor, but it is also wonderful fried, sauteed or stuffed and baked. Its mild flavor takes well to sauces.
The main supply of Dover sole comes from the United States. They are found in the eastern North Pacific, from the Bering Sea to as far south as Baja California, Mexico. Dover sole comes from natural marine fisheries and are not farm raised. They are caught mostly with trawls, but can be fished using handlines and traps.
Like a flounder, the Dover sole is a flat fish with both eyes on one side of its head. Not the handsomest fish in the sea, but well adapted to living along the ocean floor. They can be found in very deep water for the winter spawn or in shallower waters in warmer months for feeding. They feed on worms, certain mollusks, shrimp and brittle stars.
NOTE: Brittle stars are closely related to sea stars. They crawl along the ocean floor and have five arms or legs to move about. Some can get to be a large as two feet across. They are typically found in deep water, where the Dover sole lives.