RELATIVE COST
4 Stars
Brill are a flatfish found primarily in sandy waters close to shore. They have an oval body outline and eyes on the left side of the head. The dorsal and anal fins run the length of the body but do not join the tail fin. Unlike turbot, brill have scales and no tubercles but similarly they do have a lateral line which is strongly arched above the pectoral fin. Their colouration and markings are variable depending on the colour of the seabed but they are commonly greyish brown with an abundance of dark and light speckles on top and white underneath.
Little is known about the migratory behaviour of brill within English inshore waters, but in general brill migrate further offshore with age. A study has showed that brill perform short migrations into deeper water in the autumn and winter and return to the same shallow water each spring. It is autumn when the majority of Brill are caught off the Northumberland coast but catch sizes are modest due to the small numbers present in the North Sea.
QUIRKY FACT
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.
