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Tarpaulin Fish Farm Tank

Tongue Sole Yield: A 10 ounce fish yielded 5-3/4 ounces of skin-on fillet (58%) which were 4-3/4 ounces skin removed (48%). This is good yield, but the fillets will be small. Cooking: The flesh of this fish is quite delicate, but with a light dusting of rice flour fillets can be pan fried...

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Tongue Sole

Yield: A 10 ounce fish yielded 5-3/4 ounces of skin-on fillet (58%) which were 4-3/4 ounces skin removed (48%). This is good yield, but the fillets will be small.

Cooking: The flesh of this fish is quite delicate, but with a light dusting of rice flour fillets can be pan fried successfully. Poached, fillets will curl a bit in a spiral manner. 5 minutes poaching is more than enough. Fillets can be used in recipes that do not disturb them, such as in casseroles, but not in soups where they will pretty much disintegrate. This fish should only be cooked as fillets, because dealing with the fin rays on the plate is not a delight.

Stock: Heads, bones, and fins made a quite usable stock simmered for 1/2 hour. There is almost no oil.

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