I was faced with an interesting dilemma at the Whole Food fish counter today: flounder for $9/Lb or grey sole for $16/Lb.
I don't normally compare fish based on their price since the price is just a matter of supply and demand. Swordfish and tuna are expensive and there is nothing you can do about that. And bluefish and trout are generally cheap (at least at the moment). Of course, comparing swordfish to bluefish is like comparing apples to oranges. One is not better than the other -- they are just different. But flounder and grey sole are so similar that I couldn't resist a little blind taste test. I bought both fish, prepared them the same way, and gave to my husband to taste (without telling him which is which of course). And thus the battle of fish has begun.
Sole was proclaimed to be a tad more delicate, thus better tasting, but the difference was not worth the extra $7/Lb. In case you were wondering what you were missing by buying the cheaper flounder -- the answer is "not much" :)