Introduction

Bengal Tonguesole, commonly sold in Pakistan as Patti Sole (also called tonguefish or Gangetic tongue sole), is a small to medium flatfish prized for its very delicate, buttery flesh and fine texture. It’s a benthic species with a flattened, tongue-shaped body that lies on the seabed—an elegant choice for restaurants and home cooks who want a refined, subtle seafood course. Key selling points are its mild flavor, attractive presentation when served whole, and suitability for gentle cooking techniques

Habitat, Diet & Growth

• Habitat: Bengal Tonguesole inhabits muddy and sandy bottoms in shallow coastal waters, including estuaries and brackish areas across the northern Indian Ocean — from Pakistan and India to Bangladesh and Myanmar. It prefers sheltered flats and nearshore bottoms where it can bury slightly and ambush prey.

• Diet: A benthic carnivore feeding mainly on small invertebrates — polychaete worms, small crustaceans and mollusks — picked from or dug out of the substrate. This diet contributes to its clean, low-oil flesh.

• Growth & Size: Though sizes vary by region, studies and market data show typical total lengths from about 12–38 cm and weights from roughly 10–280 g, with common retail sizes in Pakistan around 100–300 g per fish. Growth is moderate and the species is generally small compared to commercial demersal species.

Spawning & Conservation

• Spawning: Precise regional spawning windows vary by species and location; related Cynoglossus species show seasonal peaks (for some, winter–spring peaks have been observed). Local fisheries monitoring suggests reproduction occurs across multiple months, with populations replenished by regular recruitment in estuarine nursery areas.

• Conservation Status: Not listed as threatened on major global lists and is commonly landed in coastal fisheries. However, because it occupies estuaries and nearshore flats, local habitat degradation (pollution, coastal development) and unregulated bottom trawling can affect local stocks — so sustainable fishing and careful handling are recommended.

Names & Taxonomy

Also known as the Gangetic Tongue Sole.

Sourcing & Catching Method

• Origin & Fisheries: Wild-caught from coastal waters of the northern Indian Ocean, including the Arabian Sea and adjacent estuaries. It’s landed in local Karachi markets and sold fresh or frozen by retailers and exporters in Pakistan.

• Fishing Methods: Typically taken by bottom gillnets, trawls or small artisanal gear targeting demersal and inshore species. Because it lives close to shore and estuaries, artisanal fishers supply much of the market.

• Market Forms: Marketed fresh, chilled, and frozen; it’s sometimes dried or salted in small local trade but is most valued fresh for its texture

Physical Traits & Texture

• Appearance: Flat, elongated oval (tongue-like) body with both eyes on one side; skin tones range from pale cream to light brown with occasional mottling depending on substrate and age.

• Flesh: White, low-oil, fine-grained and tender — requires gentler handling and short cooking times to preserve texture.

• Bones: Thin rib bones and small pin bones typical of flatfish; easy to fillet when handled by experienced processors.

Size Options

• Small: 100–150 g — single servings, delicate sauté or light curry.

• Medium: 150–250 g — ideal for whole-plate presentation or multiple portions.

• Large: 250–350 g — less common, but excellent for chef-level plating or small banquet dishes.

Cutting Options & Approximate Yields

Cooking Ideas – Versatile, Rich & Flavorful

• Steamed Patti Sole with Ginger and Scallions: A clean, aromatic dish that highlights the fish’s soft texture.

• Light Lemon Butter Sauce Fillet: Fillets gently pan-seared and finished with a citrus-butter emulsion.

• Mild Coconut Curry: Use gentle spices such as fenugreek and turmeric, finish with creamy coconut milk.

• Herb-Crisped Whole: Lightly breaded with parsley and pan-seared until edges are crisp.

• Fish Papad (Thin Crisps): Very thin slices shallow fried to make a crispy snack or garnish.

Tips for Selecting Fresh Bengal Tonguesole (Patti Sole)

• Eyes: Clear on the ocular side; avoid cloudy eyes on whole specimens.

• Skin: Slight sheen, not dry; color should look fresh rather than dull.

• Flesh: Resilient to touch, not mushy; fillets should hold together without falling apart.

• Smell: Fresh sea scent; avoid strong or sour odors.

Storage Tips

• Refrigeration: Store at or below 4°C; use within 1–2 days.

• Freezing: Wrap securely and freeze; best quality retained for up to 1 month.

• Gentle Thawing: Thaw in the refrigerator or under cold water; handle with care to preserve texture.

Nutrition Highlights (Approx. per 100g, steamed/grilled)

Typical of lean, white flatfish:

• Calories: ~90–110 kcal

• Protein: ~18–20 g

• Fat: ~1–3 g (low-fat)

• Carbs: 0 g

• Rich in B-vitamins and minerals like phosphorus and selenium.

(Values are indicative and vary with season, size and exact species.)

Need Something Similar?

• Lemon Sole (Goll Sole): Similar texture; slight variations in taste/body size.

• Flathead (Kukkar) – Soft and flaky, excellent for frying