Other Names: Flathead, Dover, Rex, Rock, Yellow-fin, Alaska Plaice, Arrowtooth Flounder
Range & Habitat: The icy, clear waters of Alaska are home to some of the most treasured species of sole. Alaska Sole is harvested in Southeast Alaska, the Bering Sea, and the Gulf of Alaska and is available fresh and frozen year-round.
Identification & Biology: Commonly referred to as flatfish because of their distinctive shape, Alaska Sole are an asymmetrical fish with both eyes on one side of their head.
Market Description: Synonymous with fish of great freshness and quality, the term "sole" is sometimes used interchangeably with "flounder". Alaska Sole are highly valued and can be found on a wide range of foodservice menus - from employee cafeterias to white tablecloth establishments.
Fillets, 3-5 oz.
Long, slender like Atlantic “Gray Sole”
Highly valued, sweet
Meaty, resembling traditional "Flounder"
Fillets, 2-7 oz
Sweet, slightly rich
Thin, akin to Atlantic "Dab"
Thin fillets, 2-6 oz.
Thin, dry delicate flake
Smallest in size, 1-3 oz.
Soft, fine flake
Mild, quite sweet
Recommended Preparation: Alaska Sole is a lean, tender fish with a mild flavor that it widely appealing to consumers. This versatile, low-calorie flatfish is also highly adaptable to both lighter eating styles and interesting ethnic favorites. The meat is very delicate and moist, and it's best when poached or steamed. Sole should be handled gently from pan to plate, where it provides excellent plate coverage. Classical preparations once included topping Sole fillets with rich sauces. Today, take advantage of Sole’s low-calorie count and bring it to menus with mildly flavored light sauces, reductions of citrus or herbs or fragrant fruit salsas.