None commonly used
Brill are flatfish with an elegant, diamond-shaped body. Their upper surface is usually light brown with darker speckles, helping them blend into sandy or muddy seabeds. They can be distinguished from turbot by their slightly elongated body and smooth skin (turbot is rougher). The underside is creamy white, with small eyes set close together on the upper side.
Brill are found throughout the northeast Atlantic, from Norway down to the Mediterranean. Around the UK, they prefer sandy or muddy seabeds at depths ranging from shallow coastal waters to around 70 metres deep. They are more common along the south and southwest coasts and are often caught alongside other flatfish like turbot and sole.
Sustainability Rating
Status: Brill are generally moderately sustainable when caught using low-impact methods, though stocks are less well monitored compared to more commercially important flatfish.
Best Choice: Brill caught using gill nets or demersal trawls from well-managed fisheries with strong catch monitoring.
Avoid: Fish caught from areas with little information about stock health or where bottom trawling significantly damages marine habitats.
Culinary Uses
Brill has firm, white flesh with a mild, slightly sweet flavour, often compared to a finer version of turbot.
Highly versatile — ideal for grilling, roasting, steaming, or poaching.
Often cooked whole or filleted, served with delicate sauces like beurre blanc, or simply paired with lemon and seasonal vegetables.
Its subtle taste makes it perfect for lighter dishes where the natural flavour can shine.
Best Fishing Practices
Static gill netting offers a more sustainable approach to catching Brill with minimal seabed disturbance.
Demersal trawling, if properly managed and restricted to appropriate areas, can also be acceptable when bycatch is carefully controlled.
Ensuring minimum landing sizes and respecting seasonal closures, where implemented, helps maintain healthy stocks.
Seasonality
Available year-round, but Brill are often in best condition between April and October.
Brill: A Refined Choice from British Waters
Although often overshadowed by turbot, Brill is a fantastic, sustainable option for discerning seafood lovers.
Choosing fish caught through low-impact methods ensures that Brill remains part of the UK’s vibrant coastal food culture for years to come. This offers chefs and home cooks a beautiful fish to work with all year round.
On our menu: Yes ✓
Book now
Join us at Faber Restaurant to explore our menu. Book a table today using the form below or call us on 0208 161 9800 if you have any special requirements.