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What is it?
A superior firm-textured, sweet-tasting flatfish closely associated with turbot. Brill has smooth, dark-brown skin with intense white speckling, and as with other flatfish, its underside is creamy-white.
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Preparation Options
You can have the head off and the fins trimmed to cook it whole, or have it filleted. The average fish will produce two fillets, there will be a few small bones at the top of each fillet.
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Is it sustainable?
There are no reference points defined for brill due to lack of data and no assessment of the stock. The state of the stock is unknown although abundance is estimated to be increasing.
