Sole is one of the most versatile fish for cooking and tastes delicious, whether fried, baked, sautéed or poached.
The name sole is widely used for a variety of flatfish and there are a number of species that are referred to as sole. However, only species of the genus solea
are considered to be “true sole”.
Although not an endangered species, sole has suffered severe overfishing in certain parts of the world. There are reports of falling fish stocks in European waters, with some fisheries on the verge of collapse.
In 2010 Stolt Sea Farm is expected to produce 350 tonnes of the finest sole through sustainable farming methods and is committed to further developing its pioneering techniques to help relieve the pressure from the fisheries most at risk.
Follow the link to read an article of Stolt Sea Farm’s collaboration with Spanish fishermen to restore turbot and sole: SSF in unique support agreement, Pablo Garcia, Stolten, May 2009