Sole is the shared name of various marine and estuarine flatfish in the family Soleidae, with worldwide distribution. They tend to have lean white or off-white flesh with a fine texture and mild flavour, which makes them prized table fish. Commercially important species include Solea solea, the common or Dover sole, Buglossidium luteum, the yellow sole, and Microchirus variegatus. They are marketed fresh and frozen, whole or as fillets. Like other lean white fish they are highly perishable, so rapid chilling after catch and an unbroken cold chain are essential, and careful handling protects their delicate flesh from bruising and gaping.