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The Galician sole (solea solea) is the king of flatfish as it is the most abundant in our seabed.

The Galician wild sole is very similar to acedia so it is very common in our seabed

The wild Galician sole is very similar to the acedia so often confused one with the other as the head and shape are exactly the same. To know if it is a Galician sole or acedia we must look at the color because normally the lenguado is usually totally brown or brown with green dots while the acedia is usually very light brown with many black dots. In addition, the acedia does not usually grow much (300-400 gr) while the Galician sole can even reach up to 2kg in weight

Lenguado gallego ideal for our diet

It is a Galician fish that everyone should include in your weekly diet because it has little fat and contains many essential proteins (up to 25 grams per 100 grams). In addition, the Lenguado gallego has hardly any bones so it is an ideal fish to initiate the smallest of the house in the world of fish.

Lenguado gallego

The best way to prepare this fish from the Rias Baixas is grilled or fried, although it can also be done in the oven. When cooked it has a white and smooth flesh with a great flavour.

To make the Galician sole arrives at your home with the highest quality and avoid work just select the option of clean and scaled and we will send you the fish gutted and scaled, but if you want it uncleaned just select uncleaned

It is calculated approximately 300-350 grams of sole per person.

Remember that the pieces that you have selected can range around 150-200 grams above or below