We came across a good buy on sole the other day from Cash and Carry here in Boise. So tonight, we are having the following recipe. At the end of the recipe is a good discussion on the difference between sole and flounder. Enjoy!
Seasoned Lemon Butter
Prep Time: 5 minute
Cook Time: 30 minutes
Here in North America we have no true sole only flounders. When Europeans came to the Americas they called flounders soles because they looked like the fish they knew in the “old world”. This has led understandably to much confusion over the years. The only true sole would be Dover Sole, Solea solea. Lemon sole is one of the names given to winter flounder, Pseudopleuronectes americanus, (also known as black back). Usually at the retail level when multiple flounder sku’s are sold; flounder is the name given to the refreshed less expensive product, and sole (or lemon sole) is the name given to the more expensive fresh cut product. Fluke,Paralichthys dentatus also called summer flounder can also be sold as sole fillet. Sometimes there is a distinction between sole and lemon sole with the latter referring to a larger fish or a bigger fillet. All these fresh flounders produce a mild and tender white fillet when cooked, so as long as they are fresh I don’t think it matters much what you call them. The refreshed (previously frozen) fillets can be of varying quality, because they usually contain sodium preservative solutions that have you paying for water. Go with fresh when possible. (Source: http://seafoodshop.blogspot.com)