New Zealand sole are greenish-grey on the upper side and have a white underside. Their scales are rough and they are oval in shape. This species can only be found in New Zealand and are abundant in the South Island at depths of up to 100 metres.
They are delicate in texture and have low oil content. The upper fillets are darker in colour, but whiten when cooked. This fish can be poached, fried, grilled, baked or steamed.
NZ: Common SoleCA: Plie de Nouvelle ZélandeCH: Neuseelӓndische Seezunge, Camarde de Nouvelle-Zélande (Limande Sole), Sogliola NuovazelandeseDE: Neuseelandischer SoleFR: Plie de Nouvelle Zélande, Sole NéozélandaiseIT: Solea Neozelandese
From the sea to your plate, we’re always looking for new ways to make the most of our beautiful New Zealand seafood. Check out some mouth-watering recipes from Sanford and Sons and try something new tonight!