Brill or Turbot? Your favourite? This is regular Market talk with our customers. The firmer texture of Turbot can be too much for some of us, and many will happily settle for a nice softer juicy Brill instead.
Always caught in the Wild, Brill is a larger Prime flatfish often associated with Turbot without the higher price tag.
FLAVOUR: Mild, Sweet TEXTURE: Firm with Small White Flakes
ORIGIN: Aran Islands fishing grounds, or West Cork. Trawl caught.
SUSTAINABILITY: Eat More (more info)
COOK IT: Deep fry, Pan fry, Bake, Poach, Grill or Steam
STORAGE: In your fridge 2 to 3 days. Suitable for home freezing
How to Cook It
For some tasty Brill recipes head over to your favourite search engine (Google, Bing, DuckDuckGo) and try popping in some of these suggested ingredient combinations:
Roast+Brill+Tomatoes —– Brill+Court+Bouillon
Brill+Clams+Fennel —– Poached+Brill+Red Wine
Brill+Champagne+Sauce —– Brill+Fillet+Veloute
You will get a great list of search results at all different skill levels.
Find one you are comfortable with. Cooking should be enjoyable!
Fresh fish is what we built our business on, so we suggest you enjoy your fish as soon as possible. Keep in mind it is best practice to consume your fish within three days. Keep it at its best by storing in in the coldest area of your refrigerator, with crushed ice if available. If it is necessary to freeze your fish, do so straight away and preferably consume within (3) months.