At around 3.5 cm Brill undergo a metamorphosis and change from a vertical life to a horizontal position. The right eye will migrate to the left side of the body. Their body shape turns oval. Unlike the Turbot, the Brill has flat eyes, with small, round, close together placed scales without bumps of bone.
COOKING / EATING BENEFITS
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. The skin is not pleasant to eat so we recommend you remove it before cooking or simply don’t eat it. However, the bones and head from this fish make a superior stock for a fine sauce.