Scophthalmus rhombus - Caught in South West Waters
Brill is a very versatile fish in the kitchen and delicious when simply cooked. During the 19th century it was regarded with contempt as a fish for the poorer classes, but today rubs shoulders with its illustrious cousin the turbot on many menus.
How is the fish prepared?
This Brill is cleaned & filleted ready for you to cook at home.
The texture is firm, but not substantial, with a balanced moisture content and something of the turbot’s gelatinous stickiness. Avoid eating the skin, which is rough and bitter.
Brill is a good source of protein and provides vitamins B and E and magnesium.
Per 100 g/4 oz: 95 kcals, 2.7 g fat
We’ve got a great selection recipes for cooking fish right here. We’ll email you the best ones suitable for whatever fish you order. Think you’ve got a great recipe too, send us yours and we might feature it. Sign up to our club for free to access premium content including cooking and skills demos from our Rockfish team. Sign up here >