Description

Coldwater Sole is the star of refined European fish cookery. Its flesh is soft, translucent when raw, and quick to cook — requiring only a whisper of salt, lemon, and parsley to shine.

It’s commonly served with brown butter (meunière), stuffed into roulades, or baked with white wine reductions. In upscale dining, it’s plated with finesse; in home kitchens, it’s weekday elegance made easy.

Despite its fragility, it holds shape well when gently flipped or steamed. It’s also low in fat and highly digestible — perfect for seniors and children.

For those who love texture-driven seafood, Sole is a gold standard.