21 



No. 22. COMMON SOLE, 'BEST SOLE." 



Solca vulgaris, Quensel. 



Also occasionally Soldi luscaris, Risso ; S. variegata, Donovan; 

 and S. azevia, Capello, the latter from Portugal and Teneriffe. 



Usual extreme length : 26 inches, the majority marketed not 

 exceeding 12 inches. 



Description: Body narrow and oval in outline; mouth situated 

 beneath the snout ; eyes on the right side ; dorsal fin commencing 

 in advance of the upper eye, and comprising 73 to go rays, the 

 anal 61 to 74 ; pectoral fins of large size, both composed 

 of 7 rays, the upper fin bearing a black spot at the 

 outer end. The coloration above is brown or greenish 

 brown, with darker blotches along the. centre and at the bases 

 of the fins; the lower surface is pure white, and on this side 

 there are no scales on the region of the head, their place being- 

 taken by a number of short soft processes. 



The Sole spawns from April to August ; its food consists of 

 marine worms, starfish, crustaceans, etc. 



Range: From the South of Scotland to the Mediterranean ; 

 the species is fairly abundant in the southern area of the North 

 Sea, Irish Sea, Bristol Channel, and English Channel. 



Remarks: -The Sole is the most costly of the c> prime fish,'" and in the- 

 trade three distinct categories of size are recognised, their value varying. 

 The most expensive are fish of medium size; the so-called "Slip-Soles" 

 are included under the small size, and their cost ranges about one-fifth 

 less than that of the medium. 



The methods of cooking soles are numerous, but it may be mentioned 

 that in common with Turbot. Brill, and Halibut, the sole loses nothing 

 of its excellent flavour by boiling, a method of preparation calculated to 

 render other flatfish almost tasteless. From 65,000 cwts. to 70,000 cwts. 

 are marketed annually, the heaviest landings coming from the North Sen. 



