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Petrale Sole


Buying Petrale Sole online


The Petrale sole is considered to be a significant commercial fish. It is usually caught all along the West Coast of the United States and Canada, Northern Alaska and Oregon. It lives on sandy bottoms, found in deep water right down to depths of the sea of about 550 meters. The Petrale sole, commonly known as Eopsetta jordani, California sole or brill, is an edible, right-eyed flatfish. It is available throughout the year. The Petrale sole has an oval body. Its upper surface ranges from light to dark brown. Its lower surface is white, sometimes with pink traces. It has a large mouth with two rows of small, arrow-shaped teeth on the upper jaw. It also has one row of teeth on the lower jaw. Petrale Sole is about two pounds and has a good, firm flesh. It is usually regarded as the best eating of all West Coast soles. The young sole fish feed on cumaceans, carideans and amphipods. The adults feed on shrimps, crabs, epibenthos organisms and other fish, such as herring, hake and anchovy. Fine textured fillets with a sweet, delicately nutty flavor. When being cooked, they go well with stuffing. However, it is important to note that the petrale sole is very delicate. It can be sautéed in butter with a squeeze of lemon. If not, it can be stuffed with Oregon rock shrimp or Dungeness crab meat.

The best place to find petrale sole is at They have the best fresh and frozen seafood to suit all customers’ cuisine needs. Their services include importing, processing, custom packaging and distributing all varieties of fresh, frozen and live seafood products. The staff are very committed and hardworking and have over 35 years of delivering quality seafood to all many customers. The seafood are usually healthy choices and have a good source of protein and vital nutrients, such as Omega 3's. Visit their website today and ask for the petrale sole fish to make that succulent and great tasting recipe that light up your taste buds!

Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of 8 ounce portions (Skin Off).

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

Anderson Seafoods brings the finest selection directly to your kitchen.

Petrale Sole with Lemon-Shallot Brussels Sprouts


  • 1/4 cup all-purpose flour
  • 2 teaspoons finely grated lemon peel
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground white pepper plus additional for seasoning
  • 3 tablespoons olive oil, divided
  • 12 ounces petrale sole fillets
  • 3/4 cup thinly sliced shallots
  • 6 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
  • 1 cup vegetable broth
  • 1 tablespoon unsalted butter
  • 1 teaspoon chopped fresh Italian parsley


  • Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
  • Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side.
  • Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
  • Wipe out 1 skillet. Add remaining 1 tablespoon olive oil and heat over medium heat.
  • Add shallots and saut? until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to medium high and cook, stirring occasionally until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat.
  • Stir in butter. Season to taste with salt and white pepper. Spoon brussels sprouts onto plates.
  • Top with fish, sprinkle with chopped parsley, and serve.

Fried Petrale Sole with Lemon Butter Sauce

Servings: 2 persons


  • 2 Petrale sole fillets, about 6 ounce each
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • Juice from 1 lemon
  • 3 tablespoons butter
  • 1 tablespoon capers (optional)
  • Lemon wedges for garnish


  • Rinse fish and pat dry with paper towels. Season both sides of the fish with salt and a little finely ground black pepper.
  • Heat a non-stick frying pan on medium high heat. Add the olive oil to cover the bottom of the pan. When oil is slightly smoking, add the fish to the pan.
  • Cook 2 minutes on each side, until fish is brown and crispy. Turn the fish over with a spatula and cook another 2 minutes on the other side.
  • Pour lemon juice over the fish and remove from pan. Set aside.
  • Add butter and capers to hot pan. Swirl butter until melted, scraping any bits off the bottom of the pan. Without overheating the butter, let the butter develop a light brown coloring to it.
  • Remove from heat and spoon butter sauce and capers over the fish and serve immediately with lemon wedges.


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