Brill

Brill is similar to Turbot, yet remains a very underrated fish, despite being generally less expensive. It has an almost oval body, a grey-brown dark side with light and dark freckles (but no tubercles), and ranges from 400g to 4kg. As with Turbot, the skin colour changes according to where it is caught – lighter colours are found on sandy seabeds, with darker, richer colours found on muddier beds.

Admittedly, Turbot’s flesh has larger flakes, but Brill has a sweeter taste, which benefits from a bit more enhancement – try a sauvignon blanc reduction sauce, garnished with a spoonful of Avruga and chopped chives.

With both Turbot and Brill, the smaller fish (under 500g) are best appreciated on the bone, black-skinned and simply pan-fried with a herb butter or simple sauce, while larger fish (3kg+) yield great suprêmes, steaks and pavés which can be pan-fried, grilled, poached or baked.

Frozen Fish

Deli Seafood

Let us quote you on your fresh, deli or frozen fish requirements. Simply fill out our form with as much information as possible and we can prepare a tailored quote for you. (Please ensure you tell us as much about the type of fish, portion size, filleting options and quantities).