Dover sole are also known as “slime” or “slippery” sole because they excrete mucous that makes them difficult to hold. Dover sole is sold fresh and frozen whole, headed and gutted as well as dressed, and in fillets, however, it is nearly always filleted due to its slimy skin. Dover sole from the Pacific has a delicate taste and firm-textured flesh, although it is not as mild as European Dover sole. Since flatfish quality can vary immensely, buyers recommend looking for Dover sole that has uniform color and lacks bruises. 

Key sustainability notes for Dover sole from landings averaged from 2011-2013 based on 2016 Seafood Watch ratings:

Within the "Best Choice" ratings, ~60% of Dover sole is landed in Oregon, ~30% in California, and ~10% in Washington. In recent years, ~35% of the total allowable catch (TAC) for Dover sole was harvested in the U.S. West Coast and ~60% in British Columbia.

Learn more details with our Dover sole sustainable seafood guide.