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Brill Scopthalmus rhombus Together with the turbot, this attractive fish is one of the more luxurious fish varieties. Contrary to the turbot, the brill does not have tubercles on its skin. This fish is a true delicacy. The brill mainly eats shrimps and fish, giving its flesh a characteristic, delicate taste. The best examples are caught using the ‘twin rig’ or ‘fly shoot’ method. Availability ​This fish is at its best at the end of the summer and in the winter.