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Brill
Brill is a large left-handed flat fish in the turbot family. Its skin is brown and mottled with black, white and grey spots – although the colour is variable. The fish has small, smooth scales and a relatively large mouth in relation to its size.
Brill tends to be lower in price than turbot and though it is not quite as meaty, it has a great, bold, and somewhat sweet flavour. Smaller brill (under 500g) are appreciated on the bone while larger fish (3kg+) yield great steaks. Try with a Sauvignon Blanc reduction sauce and a garnish of chopped chives.
Adapted from Love Seafood
Distribution
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Seafood type:
Fish![](https://discoverseafood.uk/wp-content/themes/Fish-On-Friday/images/Fishy_facts_icons/Seasonality.png)
Best during:
May - SeptemberAvailable:
March - November![](https://discoverseafood.uk/wp-content/themes/Fish-On-Friday/images/Fishy_facts_icons/Cooking_recommendations.png)