Fish

Brill Turbot

B tier

Under Brill, “brill turbot” marks fish sold at the blurry edge between the two species—sometimes large brill, sometimes mislabelled small turbot, sometimes intentional dual marketing. True brill should show smoother skin and denser small spots; true turbot is thicker and more diamond-shaped. Eating quality still trends toward moist, mild white flesh when the fish is fresh. Cook as premium flatfish: roast whole or pan-sear fillets. Ask for clear species ID when price approaches turbot levels. Good brill turbot packs can be excellent value if the flesh is firm and sweet; poor ones are generic frozen flatfish with a fancy name.