WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Description: The brill is a flatfish, lesser cousin of turbot, with the same fine, white, nutritious, firm flesh. It is fished in shallow waters of the North Atlantic and Mediterranean. The top of the body is smooth, grey or beige in colour, with small pearly markings. The underside is creamy-white and it has small, smooth scales. The bones are good for stock, and it is itself often cooked off the bone. Buy fish at around 1 kg (2 lb) as the fillets are inadequate from smaller fish. It is at its best between September and February and can be used as a substitute for turbot.