Fish fillet

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Fish fillet

A fish fillet (pronounced /ˈfɪlɪt/, from the French word filet meaning a thread or strip) is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Fish fillets are generally free from bones and thus are often preferred in the western kitchen over other presentations.

Etymology

The word "fillet" comes from the Old French filet, meaning a thread or strip, which is derived from filer, meaning to spin thread. The term was adopted into English in the 14th century.

Related terms

  • Fish steak: A cut of fish which is cut perpendicular to the spine and can include bones.
  • Fish fingers: Also known as fish sticks in American and Canadian English, are a processed food made using a whitefish, such as cod, hake, haddock or pollock, which has been battered or breaded.
  • Surimi: A paste made from fish or other meat. It can also be shaped and cured to resemble the meat of lobster, crab, and other shellfish.
  • Sashimi: A Japanese delicacy consisting of fresh raw fish or meat sliced into thin pieces and often eaten with soy sauce.

See also

External links

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