Chef at 08:48, 1 April 2014

2014-04-01T08:48:33Z

New page

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|title=Brill: Cooking Wiki
|titlemode=replace
|keywords=#brill #turbot #fishandseafood
|hashtagrev=12032020
|description=Brill, Scophthalmus rhombus, is a species of flatfish in the turbot family (Scophthalmidae) of the order Pleuronectiformes
}}


[[Image:Brill fillet.jpg|250px|thumb|right|Brill fillet at Borough Market]]
'''Brill''', Scophthalmus rhombus, is a species of flatfish in the [[turbot]] family (Scophthalmidae) of the order Pleuronectiformes. '''Brill''' can be found in the North Atlantic, Baltic Sea, and Mediterranean Sea, primarily in deeper offshore waters.

Brill have slender bodies, brown with lighter and darker coloured flecks covering its body, excluding the tail fin; the underside of the fish is usually cream coloured or pinkish white. Like other flatfish brill has the ability to match its colour to the surroundings. Brills are on average between 40cm to 75cm in length and weigh up 3 kg. Part of the dorsal fin of the fish is not connected to the fin membrane, which gives the fish a frilly appearance. They are sometimes confused with the [[Turbot]] (Psetta maxima), which is more diamond-shaped.

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November, December, January & February.

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[[Category:Ingredients]]
[[Category:Fish and seafood]]

<code 'hashtagrev:12032020'>[[Special:Search/brill|#brill]] [[Special:Search/turbot|#turbot]] [[Special:Search/fishandseafood|#fishandseafood]]
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Brill - Revision history

Chef at 08:48, 1 April 2014