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Brill

Colistium guntheri

A moist fish with a delicate texture and flavour.

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Brill are a shallow water flatfish similar to Turbot.

Mainly caught as by-catch of trawlers off the West Coast of New Zealand's South Island at depths between 30-100 metres.

All commercially caught New Zealand Flatfish species are available year round and are managed together (in 5 stocks) with a combined Total Allowable Commercial Catch of 5,419 tonne.

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Key Information

Family

Brill belong to the Pleuronectidae family (right eye flounders).

Physical attributes

Brill have a green-ish-brown upper side and a white underside. It has an oval shaped body, with the widest part well forward of the centre.

Brill have a moist flesh with a delicate flavour and texture.

Sustainability

Flatfish are managed by the Quota Management System (QMS). The annual catch limit for Flatfish has varied from 5,409 to 6,670 tonnes since 1986. Stock abundance of Flatfish can vary considerably in response to environmental variation. Accordingly, catch limits may be changed frequently to respond to these fluctuations.

Geographical location

Brill are caught mainly as by-catch off New Zealand's West Coast in the South Island at depths between 30-100 metres.

Market Names

  • New Zealand: Brill
  • Australia: New Zealand Brill
  • Canada: Plie-Barbue
  • Japan: Karei
  • Germany: Glattbutt
  • Commonwealth: Kambala

Locations Caught

43 Brill Fa

Profile

Average weight

1.5-2 kg up to 6kg

Average length

23-40 cm up to 90cm

TACC i

5,419 tonne Combined Flatfish TACC

Talley's catch (Brill only)

<100 tonne

Brill

Nutritional information

Average quantity per 100g

Energy

n/a

Protein

n/a

Fat, total

n/a

Carbohydrate

n/a

Sugars n/a
Sodium n/a

Seasonal availability

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Not caught
Months caught
Peak months

Flavour and cooking

Brill has delicate texture and flavour, similar to Turbot.The flesh is apricot or white and whitens on cooking. Brill is ideal for any Flatfish recipe. They are a great fish cooked whole and the fillets are best pan fried or baked.

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