Brill – Whole Fish Gutted ~ 1.6kg

SGD $63.00

Out of stock

Known for its sweet taste and firm texture, brill is particularly delicious when pan fried or grilled and is similar in taste and appearance to turbot.

We maintain a temperature controlled cold chain to ensure our products maintain product quality from time of manufacture to your doorstep.

Product images are for illustrative purposes only.

Actual products may be differ in size due to cutting.

Brill is a flatfish with a distinctive dark brown skin speckled with white and creamy white underside flesh.

Brill is a very versatile fish. Its firm flesh can stand up to stronger flavors such as a punchy lemon and caper dressing, or a rich lobster sauce.

It can be paired with both sweet, summer flavors like English pea and heirloom tomato dish and earthy autumnal flavors, sautéed ceps and Jerusalem artichoke purée.

The firm texture also makes this flatfish ideal for curing, and it holds together very well when slicing.

Although you normally see oilier fish such as salmon or trout being cured, the sweetness of the brill flesh lends itself beautifully to more delicate cure flavorings such as citrus or elder-flower.

Best for

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How to Store

  • Fish comes guttered
  • All cuts come with skin on
  • Weight includes bones
  • Weight indicated is the minimum what you will receive

How To Defrost Brill
To safely thaw frozen fish, place the fish in the refrigerator overnight so it can thaw out gradually. This is the best way to preserve the fish’s flavor and texture.

Cooking Tips

  • Due to the thin fillets, smaller fish (less than 1.5kg) are best cooked on the bone – either whole or tranche cut. This helps the fish stay juicy, plus the bones add flavour.
  • Remove the head and fins and make sure the fish has been gutted.
  • Bake in a hot oven – it’s ready when the skin comes away from the flesh easily and the flesh comes away from the bones when pressed.

If you fancy brushing up on your knife skills, have a go at filleting the brill yourself.

As well as improving your skills, you can make a delicious fish stock with the bones, which you can then poach the fish in or make a sauce.

The fish’s firm texture makes it an excellent candidate to pan-fry with a good basting of butter, or if you’re looking for something healthier, try a simple steamed fillet.


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