Dover Sole

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Did you know?

There was such a demand for Dover sole in Victorian London that a special stagecoach service ran daily to speed the catch direct from the port at Dover.

The royalty of the sole family, celebrated by celebrity chefs and not-so-famous fishmongers the world over, Dover sole has wonderful, crisp, white flesh, firm to the touch, unlike most other fish, with a distinctively-delicious, refined, sweet flavour. It’s a real treat, whatever the occasion.

Our whole Dover sole range in size from 300g, a delicious meal for one, up to 1kg, for a fabulous celebration centrepiece.

As it’s unusual to be asked to fillet a Dover sole, we don’t offer this as a standard order.

FLAVOUR: Medium | TEXTURE: Soft | ALLERGENS: Contains Fish

There are plenty of Dover sole in Dorset waters for much of the year, but catching them is quite another thing. In April and May they’re targeted in the waters off Lulworth Cove, and from July onwards the fishing heads west to Chesil Beach. Why the gap in June? Dover fishing is interrupted by the annual migration of spider crabs, which come inshore to breed. These crabs, with their very long legs, tend to get tangled into the day nets used for sole, so the fishermen have to wait until the migration is over.

Seasonality: April-May, July-November

Nutritional information per 100g:

Kcal: 79kcal
Protein: 16.7g
Fat: 1.4g
Saturates: 0.2g
Salt: 0.3g
Carbohydrates: 0g
Sugars: 0g

Rich in vitamin B12, vitamin B6, selenium and phosphorous

ALLERGENS: Contains fish

Dover sole has inspired many famous recipes, from sole bonne femme to sole Veronique. It’s a versatile fish that will bake, grill, poach or steam. Be careful not to overcook. We recommend you focus on its uniquely delicious flavour - stick to flavoured butters and gentle herbs.

Unusually, Dover is often too firm to cook immediately after being caught. The texture and flavour tend to be best after one or two days’ rest.

Try a classic meunière – whole fish or fillets, skinned both sides, dusted in seasoned flour and pan-fried, served with butter, capers, lemon and parsley. Traditionally, you might also add
some potted brown shrimp.

Best eaten immediately.

Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.

If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.

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Delivery Delivery Fresh from the sea and delivered straight to your door in as little as 48 hours. Find out more about our local and national delivery options here.
Quality Quality The clear waters of the Dorset coast are home to some of Britain’s finest seafood, over 40 local species.
Sustainability Sustainability Weyfish is a community business, proud of our produce and its provenance, with strong ties to the local fishing fleet.

Locally caught, sustainable seafood

We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.