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Sole

The sole holds a prominent position amongst flat fish, being second to the turbot only in excellence. It is highly esteemed, and deservedly so, as its flesh is firm and delicate. It is caught in great abundance all the year round, and may therefore be almost always obtained in good condition. Soles are best when quite fresh, though in cool weather they may be kept until the second day without being materially spoiled. In fishing towns they may frequently be bought alive, then killed, and fried immediately. They are then in perfection. The skin of the back is sometimes black and sometimes white, the colour varying with the nature of the ground on which the fish feeds. Soles vary in size, from the little fish called tongues or slips to large fish weighing eight or nine pounds per pair. Those in roe are rather insipid in flavour. They are best filleted. Very large fish may be boiled and served like turbot, which they somewhat resemble in flavour. Soles may be served in a variety of ways, but are best when fried. To prepare them, scale and gut them, and take the skin off the back; wash them well, and be careful to take out the roe; wash it, and return it to its place, pressing it down upon the bone; trim the fins neatly, dry the fish perfectly, wrap it in a soft cloth, and leave it in a cool place to stiffen till wanted. When practicable, soles should be cleaned a couple of hours before they are dressed. The price of soles depends largely upon the supply.