The sole is a flatfish that lives mostly near the seabed, it is a benthic species. It prefers uniform bottoms (fine sand, sandy-muddy or muddy).
The sole feeds preferably at night on small organisms found near the bottom (crustaceans, bivalve molluscs, fish). Resting during the day, it uses camouflage techniques to protect itself, changing its color according to its environment. It can grow up to 70 centimeters long and up to 2 or 3 kilograms.
Legally, the catch size is 24 centimeters, however, it is recommended to fish at 28 centimeters in the North Sea and 30 centimeters (more than 250 grams) in the Bay of Biscay. Below 24 centimeters, the sole is called "solette". Sole has a high market value.
In the natural environment, there are different species of sole: the common sole Solea solea, the Senegal sole Cynoglossus senegalensis, the blonde sole Pegusa lascaris and the partridge sole Microchirus variegatus.
Noble fish par excellence, the sole is an inspiring dish in the kitchen. It requires little processing. The simplest is the best, fresh and fried in butter for example.
A little advice from a connoisseur, it is difficult to peel a sole that has just come out of the water, leave it in the cold for 1 to 2 days.
On a whole fish, the yield is 40 to 45% when filleted.