Brill or Turbot
Brill and turbot are two of the flat fish we look out for at the Brixham auction, and they are among the most prized by cooks. At Hamiltons Fish we buy both when the day boats land them, and customers often ask how to tell them apart. The two are closely related, similar in shape and easy to confuse, but the differences are real and worth knowing before you choose.
How to tell them apart
The clearest difference is the skin. Turbot has a rounder, almost circular body and small bony nodules across the top side that you can feel when you run a finger over it. Brill has a slightly more oval, elongated body and smooth skin without those nodules. Turbot also tends to be the larger of the two. Side by side on the slab they are simple to distinguish once you know what to look for.
How they taste
Turbot has firm, dense flesh with a large flake and a clean, mild flavour that holds its shape well when cooked. It is the reason turbot is so often chosen for a special meal. Brill is a touch softer and more delicate, with a gentle sweetness. It is slightly less pronounced in flavour than turbot, which makes it very versatile, and it usually costs a little less. Neither is better than the other. They simply suit different occasions.
How to cook brill and turbot
Both fish reward simple cooking and both are at their finest on the bone, which keeps the flesh moist. A whole fish roasted in a hot oven, or cut into tranche steaks across the bone, is hard to improve on. Fillets can be gently pan-fried in butter, skin side down, for a few minutes a side. Either way, keep the flavours light: butter, fresh herbs, a squeeze of lemon. Both fish are delicate enough that heavy sauces would only get in the way. If neither is available, a piece of Dover sole, lemon sole or plaice can be cooked in much the same way.
Which to choose
Choose turbot when you want a firm, substantial fish for an occasion, and brill when you want something a little more delicate and better value. Both are landed at Brixham and prepared to order, so whichever you pick arrives fresh and never previously frozen.
Frequently asked questions
Is brill the same as turbot?
No. Brill and turbot are closely related and look alike, but they are different fish. Turbot has a rounder body with bony nodules on the skin, while brill is more oval with smooth skin.
Which tastes better, brill or turbot?
This comes down to preference. Turbot is firmer with a larger flake and is often chosen for a special meal. Brill is softer, more delicate and gently sweet. Both are excellent, and many cooks keep both for different dishes.
Which is more expensive, brill or turbot?
Turbot usually commands a higher price, as it is firmer and larger and is held in particularly high regard. Brill tends to be a little more affordable, which is part of its appeal.
Can I cook brill and turbot the same way?
Yes. The two are interchangeable in most recipes. Both are at their finest cooked on the bone, whether roasted whole or cut into steaks, and both take well to gentle pan-frying as fillets.
Browse Wild Brill and Wild Turbot, or see the full flat fish range.
