Spanish Farmed Sole

Spanish farmed sole is a type of fish that is primarily grown in aquaculture farms along the Mediterranean coast of Spain. It is also known as the Dover sole, but it is not the same as the wild-caught Dover sole, which is a different species of fish. Spanish farmed sole has a delicate and mildly sweet flavor, with a firm texture that is tender and moist. The flesh of the fish is white and has a slightly flaky consistency, making it ideal for grilling, broiling, or sautéing. The skin of the fish is also edible and has a slightly chewy texture.

The growing period for the fish is typically between 10 and 12 months, during which time the fish are raised in carefully controlled conditions that mimic their natural habitat. The farms that produce Spanish farmed sole follow strict sustainability practices to ensure the health and well-being of the fish as well as the environment. The fish are fed a diet of sustainably sourced feed, which helps to ensure that the production process is environmentally responsible.

Overall, Spanish farmed sole is a premium quality fish that is highly sought after for its delicate flavor and texture. 

Uses: 

Sole is often served as a delicacy, and it is highly valued for its flavor and texture. It can be prepared in a variety of ways, such as pan-fried with lemon and garlic, grilled with herbs and spices, or served raw as sashimi.

Packing:

Available in different calibers and weight. 

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