The brill is caught at the coast of Europe. Most of them are catch on the sand-banks (the brill is nowadays also grown). The brill is family of the turbot, has the same living and is also a look a like. The brill is more ovally and has a glad skin. On the other hand the turbot is rounder and has lumps on the skin. They are both luxuriously fish. It means that they are very tasty and pretty expensive.
To fillet (this is possible also in the manner of the large sole, in four).
- To scale (with the backside of the knife).
- Make a incision beside of the gills.
- Put your knife into the incision straight to the tail and cut down the gills.
- Cut down the fillet to the middle bone.
- Cut with the front of the knife a little above the belly bones.
- Cut down of the belly above the belly bones.
- Now you fillet the fish out the head to the tail.
- The other side is the same as the upper side.
- Clean your beam with the back of your knife.
- Make a small incision in the fillet TO the skin.
- Push with your finger tops the skin firmly on the beam and makes at the same time short saw movements and cut the fillet down to the tail.
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