Buying gourmet sole, you can fall into the trap: instead of this tender and tasty fish sellers often slip cheaper Pangasius

Sole or European solea – a fish flatfish family unit of salts. He lives only in marine waters, mainly in tropical and subtropical seas.

Outwardly, this fish is very similar to flounder: it has the same flattened laterally body structure (only more elongated) and both eyes, like flounder, are located on one side. Sole characterized by relatively modest dimensions: its average height is 30 cm. The color of his scales – grayish brown with dark spots on the top and lighter underneath. Since the body of this fish is “dressed” in melkocheshuychaty cover, it is sufficiently stiff to the touch. And because of the similarity of sole with the shoe soles of the people it is called “salt fish” – from the word Sole, which is present in the names of flatfishes.

This inhabitant of the sea belongs to the category of delicious fish. Once upon a time it was only available aristocracy, and nowadays sole worldwide considered synonymous with fine dining. To us it is a treat brought mainly from Vietnam in various forms – frozen, fresh, smoked or salted dried. Vietnamese manufacturers are also made from sea  language various canned and semi-finished products.

In store this fish can be seen as a whole, and as fillets. However, instead of the language of the sea buyer often slip pangasius. You can distinguish them fillets on plates: pangasius have narrower ones. Choosing a sole, it is necessary to pay attention to the scales (it must adhere perfectly to the body), on the gills (they must have a deep red color) and odor, which should not be very fish, and of course fresh. Quality fish and elastic to the touch.

Sole is present in many world cuisines. After the meat of this fish characteristic delicate taste and aroma, it is not very fatty and contains almost no bones. Prepare this valuable marine life, based on its size: small fish baked whole, the average – is treated for a couple, large – fried, boiled in broth or baked.

There are many national recipes of the fish. In Italy, sole cooked in white wine, Marsala, and in Spain it fried and served with a sauce of pureed tomatoes, garlic, onions, almonds, olive oil, sweet and chili peppers. British this delicacy fish fried in butter and served with French fries and French – paneer in breadcrumbs and flavored with dry vermouth.

In general, a sole, has a delicate taste, recommended aromatic herbs (oregano, basil, parsley, dill), lemon juice, nutmeg, pepper and cream sauce. But garlic and spicy seasonings choke the delicate taste of the fish.

The composition and the beneficial properties of the sea Language

In this fish a lot of useful components: a complete highly digestible protein, essential fatty acids (linoleic and arachidonic), amino acids (tryptophan, lysine, methionine). Sole is also rich in acid taurine, which prevents the development of hypertension because it is kind of a pressure regulator. This fish – a storehouse of vitamins and minerals. It contains many fluorine, iodine, copper, phosphorus, iron, manganese and zinc, as well as vitamins A, B, E, D.

Experts recommend to use the language of the sea at low acidity, as it promotes secretion of gastric juice and whet the appetite. This fish helps the body eliminate toxins, improve metabolism and condition of vessels. It is an excellent product for the prevention of stroke, multiple sclerosis, heart disease, psoriasis. Sole is also useful for healthy bones, the thyroid gland and to prevent the development of cancer.


Despite the rich composition of the fish, to talk about it really useful all are not necessary. A disturbing fact: sole banned in some European countries and Northern Europe. It turns out that this fish is full of toxins, heavy metals, harmful bacteria and hormones. And all because in the Vietnamese Mekong River, which is mainly bred and sole, drained sewage, waste water, chemical and other plants, as well as water from the field (from fertilizers). In addition, it is known that female fish for rapid growth hormones fed to imported Chinese, the composition of which has not been disclosed.

The use of such fish provokes diseases of the blood, liver and other internal organs.

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