Flat fish

Brill, halibut, plaice, skate, ray, Dover sole, lemon sole, turbot...

Brill

• Weight - 1.5-3.5 kg
• Season - Jan, Feb, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, skin/scale
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Halibut

• Weight - 2-8 kg
• Season - Jan, Feb, Mar, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - fillet, steak, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Plaice

• Weight - 0.5-1 kg
• Season - Jan, Feb, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, pocket, skin/scale, trim
• Cooking - bake, deep fry, grill, microwave, poach, shallow fry, steam

Skate/ray (skate shown)

• Weight - 3-5 kg
• Season - Jan, Feb, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - fillet, skin/scale
• Cooking - bake, braise, deep fry, grill, microwave, poach, shallow fry, steam

Dover sole

• Weight - 0.5-1 kg
• Season - Jan, Feb, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, pocket, skin/scale, trim
• Cooking - bake, deep fry, grill, microwave, poach, shallow fry, steam

Lemon sole

• Weight - 0.3-0.8 kg
• Season - Jan, Feb, Mar, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - Whole fish, fillet, pocket, skin/scale, trim
• Cooking - bake, deep fry, grill, microwave, poach, shallow fry, steam

Turbot

• Weight - 2-4 kg
• Season - Jan, Feb, Apr, May, Jun, Jul, Aug, Sep, Oct, Nov, Dec
• Preparation - whole fish, fillet, steak, trim
• Cooking - bake, braise, grill, microwave, poach, shallow fry, steam

Guide reproduced courtesy of the Seafish Industry Authority (Seafish)