Frame Fish Tank Farming

Tongue Sole 

Buying:   This fish shows up now and then in the Asian fish markets here in Los Angeles. It's not a fish you can just go out and buy, you deal with it when you see it.

Scales:   Scales vary in size by species, but scrape off fairly easily with moderate flying about. You will have to shave some of them off with the sharp edge of your knife, particularly around the edges.

Skin:   The skin is thin, but has poor adhesion. You can cut through it around the edges just where the fin rays meet the body, and then simply peel it off. Start at the front with just a little scraping to get it going, then pull it back. The skin has a fair amount of shrink when heated, but due to poor adhesion it can be left on for frying fillets. In a poaching bath it will curl the fillet, but not too badly. I do recommend removing the skin for poaching because its flavor and texture, though not unpleasant, will interfere some with the delicate taste of the flesh. Skin off, the fillets will still curl during poaching, but in a spiral.

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