Brill is a flatfish in the turbot family
Brill is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes. Brill can be found in the North Atlantic, Baltic Sea, and Mediterranean, primarily in deeper offshore waters.
The Brill's latin name is Scophthalmus rhombus but it is often mistakenly called Turbot.
Brill have slender bodies, brown with lighter and darker coloured flecks covering its body, excluding the tailfin; the underside of the fish is usually cream coloured or pinkish white.
More brill brill facts
Wait there's more to know about the brill.
- Like other flatfish brill has the ability to match its colour to the surroundings.
- Brills are on average between 40 cm to 75 cm in length and weigh up 3 kg.
- Part of the dorsal fin of the fish is not connected to the fin membrane, which gives the fish a frilly appearance.
- They are sometimes confused with the Turbot (Psetta maxima), which is more diamond-shaped.
- They taste good grilled with a little lemon
- The best time to buy fresh brill is from June to February
This brill is not ammused at our jocularity
How to cook brill
The firmness and sweet flavour of brill make it excellent for grilling and serving with butter, lemon and capers. In short brill is a tasty fish. Here are some ideas for cooking brill which are reportedly fairly easy and, on the whole, quick.