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Delicate, savory, and artfully crafted — Dry Cured Petrale Sole offers an elevated take on a classic seafood favorite. Sourced from premium wild-caught Petrale Sole (Eopsetta jordani), each fish is expertly dry-cured to enhance its natural sweetness and preserve its rich, buttery texture. The result is a refined delicacy with concentrated oceanic flavor and a firm yet tender consistency, ideal for both traditional and modern culinary applications.
Weighing between 2–4 lbs each, this fish is carefully prepared to deliver an exceptional balance of flavor, freshness, and quality. Whether grilled, baked, or sliced thin for charcuterie-style serving, Dry Cured Petrale Sole embodies the essence of artisanal seafood craftsmanship.
Type: Dry-Cured Whole Petrale Sole
Species: Eopsetta jordani (Pacific Petrale Sole)
Origin: Wild-caught, North Pacific waters
Weight: Average 2–4 lbs per fish
Preparation: Traditional dry-curing method — moisture removed to concentrate flavor and preserve freshness
Texture: Firm yet flaky with a delicate chew
Flavor: Mildly briny, buttery, and subtly sweet with clean umami depth
Storage: Keep refrigerated; can also be vacuum-sealed and frozen for long-term storage
Petrale Sole has long been prized by chefs for its fine-grained texture and refined flavor. Through the dry-curing process, its natural oils and minerals intensify, producing a complex taste that’s both luxurious and comforting. Each fish is handled with precision — salted, cured, and slowly dried to perfection — ensuring a product that reflects the purity of the ocean and the art of slow preservation.
Taste: Mild and buttery with a gentle saltiness and ocean-fresh aroma.
Texture: Firm, delicate, and lightly flaky with a clean finish.
Finish: Smooth, lingering umami with notes of sea breeze and sweetness.
Classic: Lightly pan-sear or grill to bring out its buttery depth.
Gourmet: Slice thin and serve with Isigny Ste Mère Crème Fraîche and caviar for an elegant seafood platter.
Modern: Shave into fine ribbons for salads, pasta, or charcuterie boards.
Appetizer: Pair with White Toque French Crêpes and premium sturgeon caviar for a Michelin-style tasting experience.
With Caviar: Its mild, buttery flavor perfectly complements Beluga, Osetra, or Baerii caviar.
With Beverages: Best enjoyed with crisp white wines (Chablis, Sauvignon Blanc) or chilled vodka.
With Accompaniments: Fresh herbs, lemon, or a light drizzle of olive oil elevate its natural richness.
Refrigeration: Keep at 32–36°F (0–2°C).
Shelf Life: Up to 14 days refrigerated; up to 6 months frozen.
Serving Tip: Bring to room temperature before serving to release its full aroma and depth.
Q: What is dry-cured Petrale Sole?
A: It’s a whole Petrale Sole that has undergone a traditional dry-curing process to enhance flavor, texture, and shelf life — similar to how fine meats or fish are preserved in gourmet kitchens.
Q: How should I serve it?
A: It can be enjoyed as a main dish, thinly sliced for antipasti, or paired with crème fraîche and caviar for a luxurious appetizer.
Q: Is the curing process natural?
A: Yes — it uses only sea salt and air-drying, with no artificial preservatives.
Q: What makes Petrale Sole special?
A: Its clean, mild flavor and fine, buttery texture make it one of the most sought-after flatfish varieties.
Dry Cured Petrale Sole
A true expression of coastal craftsmanship, this delicately dry-cured fish brings the refined flavors of the sea to your kitchen. Elegant, versatile, and naturally luxurious — it pairs beautifully with caviar, crème fraîche, and fine wine for an unforgettable gourmet experience.
