Brill are found in waters from Iceland through to the Mediterranean and Black Sea. They feed on crustaceans and small fish living near the sea bed
Fishermen have been supplying brill to coastal European countries for more than 300 hundred years (they were being sold in London's Billingsgate Market in the early 1700's).
As we are now into our netting season we should be seeing plenty or brill caught in the nets from our local fishermen.
BUYING:
A 1.5kg brill will yield of two reasonably sized fillets. Avoid small, immature fish (less than 1kg). Choose thicker brill with bright, un-sunken eyes.
The fish should be of firm (quite stiff) with red gills and the smell of the sea.
PREPARING:
Brill are very easy to fillet before or after cooking. They are particularly good when cooked on the bone, either by grilling, frying or baking. As with any white fish, cook until the flesh is just opaque firmish to the touch and easy to flake
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