This speckled, shallow-water flatfish can be found anywhere between the waters of southern Iceland and the Mediterranean and Black Seas. It comes into season in British waters in May and sticks around until December. But is at its peak between June and August.
Like other fish in the turbot family, brill can change its colour to suit its surroundings.
Brill is often considered to be less flavoursome than its relative the turbot. However, we think its sweet-tasting, versatile flesh makes it a great candidate for pairing with strong flavours.
How to Cook
Brill’s firm texture makes it perfect for pan-frying with a generous amount of butter. But if you’re looking to keep things on the lighter side, a simple, steamed fillet can still stand up to the flavours of a punchy lemon and caper dressing.
What to Drink
Chardonnay is your best bet when cooking brill with lashings of butter or perhaps a creamy sauce. But like its flat cousins, plaice and sole, brill also pairs beautifully with a light, citrussy Chablis.
All our fresh and frozen fish and seafood arrives at your door vacuum packed. This helps to ensure that it stays fresh and is easy to store in your fridge or freezer.
All fresh fish and seafood should be stored in the refrigerator at a temperature of between 1 and 4°C and consumed by the date given on its packaging.
All orders will arrive within 1-2 working days, except for some local deliveries within Sussex which are shipped the same day via our own transport.
All deliveries will arrive before 5.30 pm.
We offer free delivery to all UK postcodes on orders over £40.