Brill

ABOUT -
Brill is a flat fish which is part of the Turbot family. Brill have more of an oval shape, and unlike the turbot, the skin of a Brill fish is completely smooth. Brill are generally found in the North East Atlantic, off the South and West coast of Britain. They are fished via gill net or trawled.

TEXTURE -
The texture of brill is not as firm as turbot, but firmer than Dover sole. It is a fish that can handle both delicate and strong flavours, working equally well with a light cream sauce or a full-bodied red wine sauce.

BONES -
Brill belongs to the class of Actinopterygii. This class consists of bony fishes; therefore, it can be said that brill is a bony fish.

TASTE -
Brill has a medium flavour which is slightly sweeter than the flavour of Turbot. It is advisable to avoid eating the skin of a Brill due to its rough, bitter texture. Alternative species with a similar texture and taste to use instead of Brill would be Turbot. Brill tend to be a lower priced alternative to Turbot.