Fish
Tail
Tail-end lemon sole fillet is thinner and faster—ideal for soups, cakes or folded sautés. Protect thin ends from drying; cook briefly. Salt early for large joints, late for delicate leaves and soft fruit.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshGrilledPan FriedPreparedRawRoastedStewedStockWhole
Traits
Bone InFine GrainLeanPortionPrep ReadySlowTail
History
Ice, rail and trawler fleets moved lemon sole inland as everyday protein, including named tail portions.
Fillet and portion packs of lemon sole became standard supermarket seafood, including named tail portions.
Coastal fisheries and markets sold lemon sole whole and in pieces long before industrial freezing, including named tail portions.