Sole is a broad name given to different species of white fish. It can be be filleted and eaten fried or baked. It can be cut up and eaten in soup or sauces.
Food Property | Type | Description |
---|---|---|
Flavor Profile | Umami | A savory and rich taste that enhances the overall flavor of the dish. |
Texture | Firmness | Sole has a firm texture, making it suitable for grilling or sautéing. |
Moisture | Sole has a delicate and moist texture, which can easily overcook if not careful. | |
Nutritional Value | Macronutrients | Sole is a good source of lean protein and low in fat. |
Micronutrients | Sole is rich in essential nutrients such as vitamin D, B vitamins, and minerals like selenium and phosphorus. | |
Color | Natural Pigments | Sole has a light and pale color with a slight pinkish hue. |
Aroma | Volatile Compounds | Sole has a mild and subtle aroma, often described as fresh and oceanic. |
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