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Dover Sole vs Branzino

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Dover Sole vs Branzino

steakrules85 | Jun 9, 2011 10:32 AM

Fish afficionados please help me here with this. Still somewhat of a fish novice but have truly come around to loving and appreciating it over the past few years.

I have had both and really come to love both after being able to eat them at some fine restaurants. White, flaky, tender fish that are traditionally served whole, but my question is what makes one better than the other? I think they are extremely similar, however is seems like Dover Sole is always at least $10-$12 more expensive. From my experience, I think Dover Sole tends to be a little more meaty in the sense that its a tad firmer than Branzino. I actually think this makes it much easier to overcook Dover Sole. Perhaps that is why it costs more? The difficulty in keeping it juicy and moist. Also, Dover Sole I have had has been served sans skin which I truly love when crispy.

Branzino actually seems to be a little more delicate to the touch when cut through with a fork, and is usually served with the skin on. Also, Branzino I think tends to be a little thicker than Dover Sole. The Dover Sole I have had tends to be a much flatter fish and maybe even a tad lighter in flavor. Beyond that I don't think there is much of a difference. Please correct me if I am wrong.

While both are delicious I guess the ultimate questions are:

Which do you prefer and why?

Why is Dover Sole generally regarded as the "better" fish between the two? What warrants the higher price?

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