The Dover Sole is the only true sole, all other soles are Flounders marketed under the Sole name. It is mainly caught in shallow waters from the Mediterranean to the North Sea. The raw meat is white, the filets are firm, dense and hold together well in heavy sauces. Dover Sole is known for its mild sweet flavor and white ‘meat-like’ flesh when cooked. Flatfish like the Sole yield a thin fillet, as a result, poaching, saucing and steaming are the preferred cooking methods. Sole is caught by trawlers.