Brill belongs to the exclusive flatfish species. The period in which this fish spawns the most is from March to June. During this period, brill is very lean, and thus the yield of meat is low. Brill is optimal from July to February. This fish has a white/cream-colored fillet and is particularly refined in taste. The great advantage, if you prepare the fish fillet with skin, is that it does not fall apart. If you want to store brill whole, it is advisable to cut the bone at the tail with a sturdy knife. The blood will then run out, preventing it from seeping into the beautiful clear meat.
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