Products | Fresh and Frozen | Pacific Dover Sole

Pacific Dover Sole

(Solea vulgaris vulgaris)

Physical characteristics: U.S. Dover Sole is actually in the flounder family. A deep water flatfish, it has a long slender body that reaches between 12 to 30 inches. Dover has an especially slimy skin and is sometimes referred to as Slime Sole. It is a right-eyed fish with both eyes on top of it's head. It's top side is brown to blend in with the ocean bottom.

Seasonality: The season in the lower 48 states and Canada is open year-round, but is regulated by monthly trip limits. Alaska sets a season which runs in three, four month periods. Very rarely does the quota get met, as the season closes early, due to the by catch of Halibut.

Major catch areas: Alaska, California, Canada, Oregon, Washington.

Harvest method: Dover Sole is landed by trawlers and mostly at night, when it comes out of the sand where it buries itself during the day.

Product forms:

• Fresh: Dover Sole is sold as fillet with the skin off.
• Frozen: Whole IQF or block frozen. Fillet skin-off, IQF or Shatter pack.
• Value-added: Stuffed Sole with crab, shrimp and cheese.

Flavor/texture profile: Dover Sole has a mild, sweet flavor. The texture is firm and lean. Raw meat is glistening white and stays white when cooked.

Notes: More Alaska pollock is caught each year than all other species of Alaskan seafood combined. This is a far cry from the earlier part of this century when pollock was virtually unknown and certainly not recognized as a potentially huge food source. While most pollock goes into surimi, fillets and fresh products have gained a very good foothold in foodservice and retail applications. While maintaining a price below cod products, it's value can increase significantly in times of cod shortages. Some pollock is shipped round to Korea and China for re-processing into fillet for re-shipment into the U.S. markets. Such double-frozen fillets are lower in quality than single-frozen production, and occupy a different and lower market niche.