Fish

Petrale Sole

A tier

Petrale sole (Eopsetta jordani) is a Pacific flatfish treasured on the US West Coast for thick, mild fillets with a finer, more delicate flake than true Atlantic Solea. It is not a true sole taxonomically, yet cooks treat it as top-tier “sole” for pan service—sweet, clean, and excellent when very fresh from California, Oregon, and Washington grounds. Dredge lightly and sauté, bake with herbs, or serve simply with brown butter and capers. Petrale is leaner than Dover; do not overcook or the fillets dry and flake apart. Skin-on searing works if the skin is scaled and dried well first.