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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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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.
|Brill with a star fish passenger in the San Lorenzo Food Market in Florence||
Latin: Scophthalmus rhombus (Linnaeus, 1758) / Rhombus laevis (Bonaparte 1833)
Also known as: brill sole, britt, kite, pearl, petrale sole
See drinks, wines etc: petrale sole