Yes, Virginia, there is a Dover sole

Felice said:

I believe the confusion is caused by some suppliers who call their
flounder "Dover sole" because it sounds elegant. But there is indeed
a Dover sole and it is indeed found in the states:

Only if imported.

Quoted message said:

http://www.bbc.co.uk/food/back_to_basics/flatfish.shtml
"There are two species that are called Dover soles. The first is the
European or common sole, and the second is the Pacific sole. The
European species is a true sole whereas the Pacific fish is a
flounder. Pacific sole is also called U.S. Dover sole."

There are several varieties of sole in the UK. The Dover sole,
however, heads the list as being the most desirable and, incidentally,
the most expensive.

Quoted message said:

I've enjoyed it at a couple of those "fine East Coast eateries"
including Locke-Ober. And lemme tell you, if Locke calls cod "cod"
and scrod "scrod" they don't call flounder "Dover sole"! If you ever
get a chance to try real Dover sole, you will see the difference; I
surely do when I have flounder at home.

Agreed. However, flounder is a pretty good fish, too.

Quoted message said:

Historical Note: I remember having Dover sole at the Margeury in New
York City in the late '40s and early '50s, when they received
shipments once a week by <airplane> and it was on the menu only that
night.
Felice

If shipments have stopped, it's understandable. The fishing industry in
the UK (as in many parts of the world) has been decimated. Thank the
fish factory ships for a lot of it.

"Felice" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I believe the confusion is caused by some suppliers who call their
flounder "Dover sole" because it sounds elegant. But there is indeed a
Dover sole and it is indeed found in the states:

http://www.thriftyfoods.com/recipes
"If you have dined in very high-end restaurants over the years you may
have seen "true" Dover sole on the menu. It is a very pricey species
of sole caught in the North Atlantic off Europe. Very small quantities
of this fish are exported to North America and most ends up on tables
in fine, East Coast eateries."

http://www.bbc.co.uk/food/back_to_basics/flatfish.shtml
"There are two species that are called Dover soles. The first is the
European or common sole, and the second is the Pacific sole. The
European species is a true sole whereas the Pacific fish is a
flounder. Pacific sole is also called U.S. Dover sole."

I've enjoyed it at a couple of those "fine East Coast eateries"
including Locke-Ober. And lemme tell you, if Locke calls cod "cod" and
scrod "scrod" they don't call flounder "Dover sole"! If you ever get a
chance to try real Dover sole, you will see the difference; I surely
do when I have flounder at home.

Historical Note: I remember having Dover sole at the Margeury in New
York City in the late '40s and early '50s, when they received
shipments once a week by <airplane> and it was on the menu only that
night.

Felice

Felice thanks for this post. I have loved Dover sole over the years. I
also like flounder even though I find both fish different in texture and
taste. The problem I find is finding the real deal around these parts.
Flounder is such a huge fish here finding the actual dover sole is hard.

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com

"Felice" <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

I believe the confusion is caused by some suppliers who call their
flounder "Dover sole" because it sounds elegant. But there is indeed a
Dover sole and it is indeed found in the states:

http://www.thriftyfoods.com/recipes
"If you have dined in very high-end restaurants over the years you may
have seen "true" Dover sole on the menu. It is a very pricey species
of sole caught in the North Atlantic off Europe. Very small quantities
of this fish are exported to North America and most ends up on tables
in fine, East Coast eateries."

http://www.bbc.co.uk/food/back_to_basics/flatfish.shtml
"There are two species that are called Dover soles. The first is the
European or common sole, and the second is the Pacific sole. The
European species is a true sole whereas the Pacific fish is a
flounder. Pacific sole is also called U.S. Dover sole."

I've enjoyed it at a couple of those "fine East Coast eateries"
including Locke-Ober. And lemme tell you, if Locke calls cod "cod" and
scrod "scrod" they don't call flounder "Dover sole"! If you ever get a
chance to try real Dover sole, you will see the difference; I surely
do when I have flounder at home.

Historical Note: I remember having Dover sole at the Margeury in New
York City in the late '40s and early '50s, when they received
shipments once a week by <airplane> and it was on the menu only that
night.

Felice

Felice thanks for this post. I have loved Dover sole over the years. I
also like flounder even though I find both fish different in texture and
taste. The problem I find is finding the real deal around these parts.
Flounder is such a huge fish here finding the actual dover sole is hard.

Michael

--
Too much fun! Click the card link and print 'em out.

http://shorterlink.com/?87KN1V

Send email to: michael at lonergan dot us dot com