Talk:Microstomus pacificus

i think this article needs to be expanded with regards to the cooking of the fish. BUF4Life 06:32, 20 January 2006 (UTC)

Article says "Dover sole...was a favorite dish of Jacqueline Kennedy Onassis." 1) how do we know this? 2) it seems more likely that the true (European) Dover sole (Solea solea) was her favorite, not the Pacific Dover sole. Any evidence one way or the other on these points? --Macrakis 15:23, 6 April 2006 (UTC)


 * Quick Web search shows that she enjoyed the Dover sole at the Hotel Pierre in New York, a bastion of French cooking. It seems likely that it was the true Dover sole flown in from Europe.  Also, I see that the passage was transferred from the Soleidae page, where it was not originally linked to the Pacific Dover sole, so I will guess that this was a case of mistaken disambiguation.  I will move it back, but of course if others have contrary information, let's hear it. --Macrakis 15:36, 6 April 2006 (UTC)

Old news now, but it was heard on the history channel. They just said "dover sole," not sure which variety. I thought it was interesting enough to add to the page. If you don't think it belongs, no problem with that here. HunterAmor 22:01, 23 August 2006 (UTC)

The true Dover sole could be cooked in a variety of ways, including baking with seasoning or sauces and still held its shape, the flesh not breaking apart. The Pacific sole (actually a flounder) breaks apart spontaneously when baking, especially in sauces, so is usually fried with batter so it holds it shape better. It is quite tasty though. The Cape Cod Room at the Drake hotel on Lake Shore Drive in Chicago used to serve the European sole in a variety of delicious sauces. —Preceding unsigned comment added by Pkazzy (talk • contribs) 03:09, 15 March 2008 (UTC)

Why us the image of a left-eye fish? Pacific Dover Sokd are right-eyed. — Preceding unsigned comment added by 97.113.127.217 (talk) 18:08, 25 May 2023 (UTC)