Fish
Brill Turbot
B tier
Brill turbot is trade shorthand for brill (Scophthalmus rhombus) sold beside turbot or as a more affordable turbot-family flatfish—same left-eyed shape, thinner body, and slightly softer, milder flesh than true S. maximus. It delivers a refined whitefish experience without full turbot prices. Spots and smoother skin help distinguish brill on the slab. Roast whole smaller fish, pan-fry fillets, or grill carefully. Brill turbot benefits from butter and gentle herbs; it lacks turbot’s extreme gelatinous density but still holds elegant sauces. Do not overcook—the thinner profile finishes faster than thick turbot steaks.
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History
French markets sold brill alongside turbot as a related luxury flatfish.
Restaurants used brill when turbot was scarce or too costly.
“Brill turbot” language blurred categories on some export labels.
Chefs reclaimed clear naming of brill versus true turbot.