Solea, commonly known as sole, is a type of fish that is generally considered to be bony. It belongs to the family Soleidae, which includes various species of flatfish. Flatfish, such as sole, are known for their distinctive body shape, which is laterally compressed and flattened. This unique body structure allows them to lie on the ocean floor and blend in with their surroundings.
In terms of bones, sole does have a moderate amount of small, fine bones throughout its body. These bones are typically found along the spine and in the fins. However, compared to other fish species, sole is relatively low in bones, making it easier to eat and enjoy.
When preparing sole for cooking, it is common to fillet the fish, removing the bones along the way. This results in boneless sole fillets that can be easily cooked and enjoyed without the fear of encountering any unwanted bones. The fillets can be sautéed, baked, or grilled to bring out their delicate flavor and tender texture.
I personally have had the pleasure of cooking and eating sole on several occasions. Its mild and slightly sweet flavor make it a versatile fish that pairs well with a variety of seasonings and sauces. The texture of the cooked sole is delicate and flaky, making it a favorite among seafood lovers.
It’s worth noting that while sole is generally considered to be bony, there are some species that are less bony than others. For example, Dover sole, a popular type of sole, is known for having larger fillets with fewer bones. This makes it a sought-after choice for those who prefer a bone-free eating experience.
Sole is a type of fish that does have bones, but they are relatively small and can be easily removed when filleting the fish. While some species of sole may have fewer bones than others, it is generally considered to be a bony fish. However, with proper preparation and filleting techniques, enjoying a bone-free sole dish is certainly achievable.