This site uses cookies. Some cookies are essential to ensure our website works for you in the best possible way. You may delete and block all cookies from this site, but parts of the site may not work. To find out more about cookies on this website and how to delete cookies, click here to see our cookie statement.

Close

Flat Fish

We are truly blessed in the UK to be surrounded by a superb array of flat fish, which - barring Halibut - are not found in the rest of the world. You will find various soles in American, Indian and African waters, but they tend to be of lesser quality.

All flat fish are born round, then as they grow, the eyes move to either the left or right side of the fish so they can see all around when lying on the sea bed. Left-eye fish are called senistral (Turbot, Brill & Megrim) and right-eye are called dextral (all others). They all have dark skin on the 'eye side' and white on the 'blind side' except Greenland Halibut which is dark both sides.

Fillets from flat fish have fewer bones compared to round fish, and the larger species (Halibut, Turbot and Brill) also provide excellent boneless supremes from fish over 3kg.

Halibut

The largest of the flat fish (Halibut have been known to grow as large as 300kg and 4m long in deeper waters!).

READ MORE

Turbot

Like Halibut, Turbot is a highly prized species (and often regarded as the best of the flat fish) with great flavour and firm, white flesh.

READ MORE

Brill

Brill is similar to Turbot, yet remains a very under-rated fish, despite being generally less expensive.

READ MORE

Dover Sole

This superb fish inspired many classic dishes such as Poached Sole Bonne Femme, Sole Veronique and Sole a la Meunière. With dark brown skin and a longer and narrower shaped body than other flat fish, Dover Sole has a crisp white flesh, firm to touch, with an almost sweet taste.

READ MORE

Lemon Sole

Lemons have an oval body; more rounded than a Dover, with a lighter, yellowy-brown dark side. Ranging in size from 230g to 1kg, Lemon Sole have a sweet delicate flesh, ideal for any sole recipes and work especially well with creamy white wine sauces.

READ MORE

Plaice

Unlike Dovers, Plaice is best eaten as fresh as possible, as the flavour quickly fades.

READ MORE

Megrim

Also known as Whiff, Megrim is more loved by the Spaniards than in the UK.

READ MORE

Flounder & Dab

Also known as Fluke, Flounder has brownish-green skin with faint red spots on the dark side, and is a bright white on the blind side.

READ MORE

Witch

Witch, also known as Torbay Sole, has a similar appearance to Dover Sole, and is from the same family as Lemon Sole and Plaice.

READ MORE