A fish fillet is the flesh of a fish cut away from the bone by slicing lengthwise along the backbone. This "boneless" cut is the most common form of fish preparation, though some fish contain small "pin" bones that may need to be removed. It is the result of the process called filleting, where a portion of the fish is removed, unlike a fish steak which is a thick slab cut perpendicular to the spine.
Key characteristics
Cut: A fillet is a long, side-piece of fish, essentially half of the total meat from the fish.
Bones: The large bones along the spine are removed, making it a convenient cut to eat. However, some fillets, particularly from certain species like the common carp, may still contain small intramuscular bones called "pins".
Preparation: The process of filleting involves carefully slicing the fish parallel to the spine. The skin may be left on or removed.
Contrast with a steak: A fish fillet is different from a fish steak, which is a thick cut across the body that includes the larger bones.
Variations: Fillets can be further cut into smaller, more uniform "portions" or left as "off-cuts," which are smaller, less uniform pieces.
Type
Fish
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