Guinean Sole

In the old days, only the upperclassmen had the opportunity to treat themselves with this fish. Today the sole is considered one of the most delicious and gourmet fish.

Due to its tender low-fat meat and subtle flavor, the sole fish is very popular in many cuisines around the world. In addition, it has virtually no bones. Italians prefer to cook this fish in white wine, and the Spaniards serve roasted sole along with the sauce.

Unlike their eastern counterparts, the Atlantic sole fish is not saturated with a high content of heavy metals, its meat is absolutely safe and dietetic.

SCIENTIFIC NAME: Synaptura cadenati
ORIGIN: Senegal
FISHING ZONE: FAO 34
SHELF LIFE: 18 months

COMMON NAMES:
Spanish: Lenguado de cadenat
English: Guinean sole
French: Sole ruardon du Golf (Sole Tigrée)
Russian: Морской язык гвинейский
Italian: Guinean sogliola comune