The Brill (Scophthalmus rhombus) is a species of flatfish belonging to the family Scophthalmidae, making it a relative of the popular turbot. This marine organism is a demersal, left-eyed flatfish that lives on or near the seabed. The Brill is a commercially harvested species valued for its delicate flavor and unique texture, prompting interest from both fishers and culinary enthusiasts.
Identification and Classification
The Brill is classified under the genus Scophthalmus and the species rhombus, reflecting its generally rhomboidal body shape. Adults typically reach a length of 50 to 75 centimeters, with a recorded maximum weight of approximately 8 kilograms. The body is notably thinner and more elongated than its close relative, the turbot, which has a rounder, broader profile.
The topside of the Brill is typically sandy brown or olive-green, adorned with flecks that allow it to camouflage effectively against the seabed. Its underside remains cream-colored or pinkish-white, a common characteristic of flatfish. A key feature distinguishing it from the turbot (Scophthalmus maximus) is its smooth skin, which is covered in small scales and lacks the prominent bony tubercles found on the turbot. The first rays of the dorsal fin are not fully connected by the fin membrane, giving the fin a subtly frilly appearance.
Geographic Range and Ecosystem Role
The Brill is widely distributed throughout the temperate waters of the Northeast Atlantic Ocean, extending from Norway and Iceland down to Morocco. It is also found in the Mediterranean and Black Seas. This species prefers to inhabit soft substrates like sand or mud, though it can also be found on gravelly bottoms. Juvenile Brill often remain in shallow, inshore nursery grounds, while mature adults tend to migrate to deeper offshore waters, commonly found at depths of up to 100 meters.
The Brill is a visual and active predator of smaller marine life on the seafloor. The diet of smaller Brill consists of crustaceans, mollusks, and worms. Once the fish grows larger than about 20 centimeters, its diet shifts almost exclusively to fish, including sand eels and small members of the cod species. The Brill’s ability to change its coloration helps it ambush prey effectively.
Culinary Use and Commercial Status
The Brill is a highly regarded food fish, often considered a slightly more delicate alternative to turbot, sometimes nicknamed “poor man’s turbot.” Its flesh is lean, white, and firm, offering a mild, sweet flavor and a moist, flaky texture. It is suitable for various cooking methods, including pan-frying, steaming, roasting, and baking.
Commercially, Brill is not the primary target of large fisheries due to its sparse distribution. It is frequently caught as bycatch in demersal fisheries targeting other flatfish like plaice and sole. Common fishing methods include bottom trawls, gill nets, and beam trawls. The species is currently assessed as Least Concern globally by the IUCN. Some regional stocks are considered moderately sustainable when caught using methods like gill nets or well-managed trawls.