Whiting at Fjordpol As

Lemon sole Fish and Lemon sole Fillet at Fjordpol As

Fjordpol As is one of the largest processors of Lemon Sole. We provide imports and exports both within and outside Europe. So if you want to buyLemon sole(Microstomus kitt) look no further than the experienced fishermen and fish processors of Fjordpol As.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.

Options & Packaging of Lemon sole

At Fjordpol As, we supply high-quality lemon sole products that perfectly meet the needs of our catering, retail and wholesale customers. Lemon sole is known for its fine texture and mild, elegant flavor, making it a popular choice for sophisticated seafood dishes. Whether you are looking for top quality fillets or whole fish for further processing - our range offers the right solution.

  • Whole (with or without skin)
  • - In various weights
  • - Ready to eat
  • - individually quick frozen and fresh
  • Filet (with or without skin):
  • - In various weights
  • - single or double
  • - individually quick frozen and fresh
  • - Breaded and/or pre-fried

Whole

  • Bulk 5–20 kg carton box
  • Bulk 6–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain

Filet

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

Goujons

  • Bulk 5–10 kg carton box
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g

See here for more information about our packaging →

Brill at Fjordpol As

Processing of Whole Lemon Sole Fish and Lemon Sole Fillet into fresh and frozen products

At Fjordpol's modern fish processing facility, lemon sole is meticulously sorted, filleted, skinned and frozen on demand, with an eye for both efficiency and product presentation. The delicate, white-fleshed fish is processed into double sole fillets, single sole fillets or breaded varieties, depending on market needs. The mild flavor and fine texture make lemon sole attractive to both consumer markets and catering establishments. Fjordpol offers lemon sole in both fresh and frozen form, packaged according to customer specifications, under brand or private label.

Import of Whole Lemon Sole Fish and Lemon Sole Fillet to Norway

Fjordpol imports lemon sole mainly from northern Atlantic waters, including fishing grounds off the coasts of Ireland, Scotland and Iceland. The fish is usually landed within hours of being caught and transported to Urk either frozen or chilled. Lemon sole is usually landed as H&G (headed and gutted) or as whole fish, and selected for size, freshness and catching method. Thanks to long-term cooperation with reliable European suppliers,Fjordpol guarantees a constant and qualitative supply of this refined flatfish.

Export of Whole Lemon Sole Fish and Lemon Sole Fillet to wholesalers within & outside Europe

Lemon sole from Fjordpol is exported to several countries in Western Europe, including Germany, France, Italy and Spain, where the fish is known as a quality alternative to sole or turbot. Rapid processing and flexible packaging options - ranging from bulk boxes to retail packaging - allow Fjordpol to respond to diverse market demands. The availability of sustainably caught lemon sole, combined with consistent quality and delivery reliability, makes Fjordpol a valued supplier in the European market.

Lemon sole

Microstomus kitt

  • Quality:Freshly delivered daily
  • Method of capture:Twinrig
  • Origin: Entire North Sea Coast
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Frequently Asked Questions about Lemon Sole

Lemon sole is a flatfish similar in appearance to sole but genetically more closely related to plaice. It has a fine texture and mild flavor, slightly firmer than plaice but less pronounced than sole. Unlike sole, lemon sole is often more favorably priced and somewhat broader in shape. It is mainly found in the Northeast Atlantic Ocean.

Lemon sole is versatile and best baked, grilled, or prepared in the oven. The meat is firm enough to remain whole, yet tender in flavor. Season lightly, fry briefly in butter or olive oil, and serve with lemon and fresh herbs. Also delicious with a light sauce such as white wine or butter sauce.

Yes, lemon sole is a lean, high-protein fish that fits well into a healthy diet. It contains little fat (about 1.5 g per 100 g), hardly any saturated fats, and is rich in protein, vitamin B12, and minerals such as iodine and selenium. Thanks to its low fat content, lemon sole is an excellent choice for light, nutritious meals.

Popular recipes include:

  • Lemon sole in the oven with mustard and dill
  • Fried lemon sole fillet with lemon butter
  • Lemon sole rolls with spinach and cream sauce
  • Grilled lemon sole with Mediterranean vegetables

Fresh lemon sole can be found at good fishmongers, markets, or coastal fish stalls. Some supermarkets and online fish suppliers also offer lemon sole fillets or whole fish. Look for shiny skin, clear eyes, and a neutral odor for optimal freshness.

Lemon sole is at its best from May through September. During this period, the fish meat is full and firm, as the fish are not spawning. Out of season (spring), the meat may be leaner. Summer months offer the best combination of flavor and availability.

Lemon sole is a lean fish. Per 100 grams it contains about 1–2 grams of fat, only a small portion of which is saturated. It’s rich in high-quality protein and also provides omega-3 fatty acids, though in smaller amounts than fatty fish like salmon or herring.

Rinse the fish and remove the mucus layer. Cut off the head and remove the viscera through the belly side. Fillet by cutting along the bone with a sharp knife from head to tail — first on the dark side, then the white. To save time, you can also buy ready-made fillets.

Not all lemon sole is MSC certified, but there are sustainable options available. Look for the MSC (Marine Stewardship Council) label when purchasing. Sustainably caught lemon sole often comes from well-managed fisheries using seabed-friendly techniques.

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