The Flounder Species, Or What Is Fillet To Sole, Preface To Boston Fish House Flounder Recipes From The 1940s

Fish House Recipes, 1940s

The Flounder Species

Lemon Sole

Lemon Sole is to all intents a magnified winter flounder, averaging 20 inches long, with a relatively short head, and as a rule is of light yellowish-brown color with lemon yellow cast; more or less dark blotched and mottled, and not of the dull reddish or slaty brown so characteristic of the winter flounder.

They are most plentiful on the shallower parts of George's Banks, only occasional ones being taken below 40 fathoms, with 70 fathoms as the deepest definite record for the species. More or less "soles" are brought in on every otter-trawling trip I (anywhere from a few hundred to several thousand fish, according to depth and precise location on the bank).

Nothing is known of the habits of this fish except the depth of water in which it lives; that it spawns in April and May, as proven by the capture of ripe fish, and that it feeds largely on hydroids and to a less extent on small crabs and other invertebrates. Presumably its manner of life parallels that of the winter flounder, and its eggs, like those of the latter, will probably prove to be demersal, not buoyant.

Genuine lemon sole makes a good fillet and the chef is I generally fond of it, because it can be served in great variety of ways. The favorite method of preparing it is to cut the. meat from the bones in four fillets, or sections, lengthwise along the lines of its natural division. Genuine lemon sole is particularly tasty, and when made in fillets is minus all bone. Frying, baking, and sometimes boiling, is the general manner of serving.

American Gray Sole

One of the most delectable and desired members of our native flat fish family is the Genuine American Gray Sole, with its delicious flavor and flaky tenderness when cut into fillets

The general range in which they are caught extends from our Jersey Coast to the Gulf of St. Lawrence and they comprise a very important part of our eastern commercial fisheries. In direct contrast to their homely appearance when caught, is their delicious flavor and fine texture.

The variety varies in size from one pound up to as much as five or six pounds, with the usual dark brownish back and the under side being sort of a slaty silver with a bluish hue. When the fillets are cut, however, they present a perfectly white appearance with the outer skin removed.

Our Genuine Baby Sole Fillets are those cut from the smaller of these fish and will approximate about four fillets to the pound, which size makes an extremely economical and conveniently handled sea food item for the school, hospital, restaurant and hotel menu.

In many places authorities have voiced the opinion that the fillets of the Genuine American Sole ,are almost equal in flavor and popularity to the genuine English Sole.

Native Flounder

This is one of our most important sea food varieties of the flat fish family, sometimes called the "Winter Flounder" or "Dab." This fish, like the Plaice or Sole, belongs to a genus unknown to Europe, but closely related to the common Flounder or Fluke of the British coast. Its range is somewhat extensive and to a certain degree replaces the Plaice or Sole along our northern coast. It has not been observed south of Chesapeake Bay, but northward its range extends almost to the coast of Labrador.

Flat fish are always on the bottom, feeding chiefly on minute shells, young crabs or whatever they can find among the sand and rocks. The spawning season occurs early in spring, in February or March on our coast and is thought to be closed by the first part of April.

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