When cooked a brill is sumptuous and luxurious, their exclusively carnivorous diet gives their flesh a full depth of flavour that is almost meaty. A brill is a high-class fish. Despite this, it has, on the odd occasion, been known to be overlooked bychefs instead favouring the flatfish’s more famous cousin, the turbot. But, in truth, we’re never quite sure why this is. In taste and texture, a brill and a turbot are almost indistinguishable. Some suggest a brill is perhaps a little lighter, more like a meaty Dover sole – but that’s hardly an insult! In the wild brill and turbot have been known the interbreed. They truly are that similar. Meanwhile, they are often considered a sustainable choice given that they are faster growing than many other flatfish species.
