Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered true soles, but the common or Dover sole Solea solea, often simply called the sole, is the most esteemed and most widely available.
Sole fish is rich in omega-3, which is good for the heart, blood vessels, the brain and eyes.
Lónglì shì yīlèi yú, bāokuò ruògān jiāzú, yībān zhǐ Soleidae jiāzú chéngyuán, dàn Ōuzhōu yǐwài dìqū yě zhǐ gèzhǒng lèisì de bǐmùyú, yóuqíshì zhǐ lónglìyú fēnzhī Soleoidei de chéngyuán, yě zhǐ piānkǒuyú jiāzú chéngyuán. Zài Ōuzhōu pēngrèn zhōng, yǒu jǐgè zhǒnglèi kě bèi rènwéi shì zhēnzhèng de lónglìyú, dàn Chángjiàn Lónglì yě jiàozuò Dover Lónglì, xuémíng Solea solea, yībān jiǎnchēng lónglì, shì zuì yǒumíng hé zuì guǎngfàn shǐyòng de.
Lónglìyú fùhán omega-3, duì xīnzàng, xuèguǎn, nǎobù hé yǎnjīng yǒu hǎochù.