Brill
It is a part of the Turbot family and is similar looking, with succulent flesh and slightly sweet taste. Some of the best examples are landed off the British coast. Brill has a slender body and is brown/green in colour with lighter and darker flecks. Like other flat fish it has the ability to match its colour with its surroundings. Size ranges from 400g to 4 kg.
Dover Sole
A Superb fish – it has a thick but flat body, dark brown skin and is longer and narrower than any other flat fish. The flesh tastes clean, light and sweet and holds together well during cooking. One of the most versatile of the “prime” fish. It is best cooked a few days after being caught, being a “gamey” fish whose quality is enjoyed more with maturity. Sizes range from 340g to 1.3kg.
Halibut
The largest member of the flat fish family. They can grow up to a massive 400Kg! Line caught fish are still available during the season but are limited and expensive. They are now classified as endangered. Farmed fish have been successfully reared and are available all year round originating predominately from Norway. Halibut is highly esteemed and very tasty, having a delicate white flesh and a beautiful subtle flavour.
Lemon Sole
This is a misnomer since it is neither a real sole nor does it taste of lemon! It is in fact a variety of Plaice. Lemon Sole from the south coasts of England are considered to be the best quality and are nicest in the summer months. They have a sweet delicate flesh and are great cooked on the bone as well as fillets. Size ranges from 300g to 800g.
Plaice
Is recognised by its orange spots on its dark green upper side. The brighter the orange spot, the fresher the fish, so it should be eaten as soon as possible from the time of it’s catch. Sizes range from 230g to 2kg. Plaice have a soft flesh with a delicate flavour and cooks very quickly. Avoid using from Feb to April when in roe as the fish become very thin.
Turbot
Considered by many chefs as the greatest flat fish of all. It has been held in high regard in Europe for at least 2000 years. Turbot has no scales but small nodules and its flesh is firm and flavourful, very versatile and great for functions as it retains moisture during cooking. It is a great source of protein, vitamins, B3, B12, as well as Selenium, Magnesium and Phosphorous. Turbot is also successfully farmed and can be distinguished from their wild counterparts by their lighter skin. Farmed fish range from 400g to 5Kg and are available all year whilst wild fish can comfortably reach 10kg.
