Hi LG.

I can't remember where I read about Dover Sole's flavour 'improving' over a day or two. Also, I've never kept it that long, so can't expand - I just thought it was interesting.
Dover Sole is generally reckoned to have the best flavour of all soles, although the only other sort I've had is Lemon Sole. If I were you I'd definitely try it - what's to lose?
According to the fishmonger's daughter (!) Dover Sole has a short season here because the bay is shallow and the soles don't like the cold water which runs off from the lake district hills when it rains.

The fishmonger's is now is one of only two Morecambe boats still netting brown shrimps in the bay, most of which are cooked in a huge kettle on board immediately they come out of the sea. Potted cold with butter and mace, 'Morecambe Bay Potted Shrimps' are a delicacy in the UK - better than caviare and twice as expensive, but they're reasonably priced bought as loose shrimp in the town. I prefer my own recipe, which is:

Fry the shrimps gently for 1 minute in butter with finely chopped red chilli.
Spoon them onto a lettuce leaf.
Add a little salt and white pepper.
Magic.