Tongue Fish (Patti Sole)

Fresh Tongue Fish (Patti Sole) – Delicate, Boneless & Perfect for Pan Fry

Tongue Fish, commonly known as Patti Sole, is a premium flatfish valued for its delicate texture, mild flavor, and fine, boneless-style flesh. It is especially popular among customers who prefer light, elegant seafood that cooks quickly and tastes clean.

The meat is very soft and smooth, making it ideal for pan-frying, shallow frying, and light butter-based recipes. Patti Sole absorbs seasoning gently, delivering a refined taste without heaviness. Because of its thin profile, it cooks evenly and is well-suited for quick meals as well as special dining occasions.

At Anbar Fish, Tongue Fish (Patti Sole) is carefully cleaned, professionally handled, and delivered through nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.

Similar Seafood You May Like

Lemon Sole
Emperor Fish Fillet
Lane Snapper (Kanulcha)

Flavor Profile

The flesh of Tongue Fish (Patti Sole) is white and light in flavor, but still satisfying. It is very delicate so needs to be handled carefully.

Nomenclature

• English Name: Tongue Sole
• Local Name: Patti Sole, Sole
• Scientific Name: Cynoglossus arel

Habitat

Tongue Fish (Patti Sole) is a Sea fish that lives in muddy and sandy bottoms on the continental shelf to depths of about 125 m.

Catching Method

Tongue Fish (Patti Sole) is caught using bottom trawls & gillnets.

Physical Attributes

The Tongue Fish (Patti Sole) has scales on the body. Both eyes are on the left side with a small scaly interorbital space. The snout is obtusely pointed. The corner of the mouth reaches posteriorly beyond the lower eye about midway between the gill opening and tip of the snout.

Color

The Eyed side is uniformly brown, with a dark patch on gill cover. The blind side of Tongue Fish (Patti Sole) is white.

Size

On average, the Tongue Fish (Patti Sole) size range is 100 to 300 grams per fish. However, other sizes are also occasionally available.

Cutting Preferences

Tongue Fish (Patti Sole) is preferred to be cut as boneless fillets only.

Approx. Cutting Yields

• Whole: 100%
• Gutted: 80%
• Headless and Gutted: 60%
• Slices: 50%
• Boneless: 35%

Why Tongue Fish (Patti Sole) is Popular

• Delicate, soft texture
• Mild flavor loved by all age groups
• Thin cuts that cook quickly
• Minimal bones compared to many fish
• Ideal for light, premium dishes

Health Benefits of Tongue Fish

• High in lean protein
• Naturally low in fat
• Easy to digest
• Light yet nutritious meal option
• Suitable for balanced and clean diets

(Fresh preparation with no artificial additives)

Best Ways to Cook Tongue Fish (Patti Sole)

Pan Fry – Butter, garlic, and herbs
Shallow Fry – Light masala coating
Lemon Pepper Fish – Simple and clean flavor
Fish Fillet Recipes – Excellent for sauces
Light Curry – Very mild gravy only

Chef Tip: Because Patti Sole is thin, cook on medium heat and avoid overcooking. A short cooking time keeps it tender and moist.

Frequently Asked Questions (FAQs)