The Soleidae family, encompassing the true soles, is a group of flatfish distinguished by their habitation in marine and brackish environments across the East Atlantic, 🌊 Indian Ocean, as well as the West and Central 🌊 Pacific Ocean. Additionally, terrestrial variants can be found in freshwater ecosystems throughout Africa, southern Asia, 🇵🇬 New Guinea, and 🇦🇺 Australia.
Historically, sole species indigenous to the Americas, inclusive of both marine and freshwater environments, were classified within the Soleidae family. However, taxonomic revisions have resulted in the reclassification of these species into a distinct family, Achiridae, leaving Aseraggodes herrei as the sole representative of the true soles in the American regions, specifically within the Galápagos and 🇨🇨 Cocos Island (🇦🇺 Australia) territories.
The family Soleidae is composed of benthic species that predominantly consume invertebrates, including small crustaceans. It encompasses approximately 30 genera and an estimated 180 species. The developmental life cycle of soles is characterized by an initial bilateral symmetry with larval eyes positioned on each side of the head. During maturation, the left eye translocates to the right side of the cranium, corresponding with the adult behavior of resting on the left (ocularly occluded) side on the ocean bed. This, coupled with their cryptic coloration and potential sediment camouflage, contributes to their reduced visibility within their habitat.
An interesting anecdotal discovery entails a sighting of a flatfish during the historic descent of the bathyscaphe Trieste to the Mariana Trench's deepest region, approximately 11 kilometers (36,000 feet) below sea level. This sighting, which compares the unidentified flatfish to a diminutive halibut or sole, has been met with skepticism by ichthyologists, with current consensus doubting its validity.
From a commercial standpoint, several sole species are considered significant for culinary purposes. Notably, the common sole (Solea solea) has garnered widespread preference in gastronomy across northern Europe and the Mediterranean basin.