Sole

Sole is a flat saltwater fish highly valued in gastronomy for its white, tender, and delicately flavored meat. This fish belongs to the Soleidae family and is characterized by having both eyes on the same side of its flattened body, which allows it to camouflage easily on the seabed.

Origin: Sole is common in temperate and coastal waters of both hemispheres, especially in the Atlantic Ocean and the Mediterranean Sea. In Latin America, it can be found along the Pacific and Atlantic coasts, forming a fundamental part of artisanal fishing and regional cuisine.

Properties: Sole is an excellent source of high-quality protein, low in fat and calories, making it an ideal choice for healthy diets. It also contains omega-3 fatty acids, which are beneficial for cardiovascular health, and minerals such as phosphorus and potassium.

Synonyms in Spanish from Latin America: Depending on the country, sole may be known by different names; among the most common are flounder (especially in Mexico and Central America) and sola (in some regions of South America). It is also sometimes simply called flatfish.

In cooking, sole is very versatile and is used in baked, grilled, filleted, or stewed preparations, highlighting its delicate texture that pairs well with light sauces and mild spices.