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Afillet orfilet (UK:/ˈfɪlɪt/FIL-it,US:/fɪˈleɪ/fil-AY; Frenchloanword,pronounced[filɛ]) is a boneless portion ofmeat (includingfish) cut from an animal. A cut or slice of meat is often a prime ingredient in manycuisines, and manydishes call for a specific type of fillet as one of the ingredients.
In the case ofbeef, the term most often refers tobeef tenderloin in the United States, especiallyfilet mignon.
Chicken fillets, sometimes called inner fillets, are a specific cut of meat from thechicken steaks. There are two fillets in a chicken, and they are each a few centimetres long and about 25 mm (1 in) or less wide. They lie under the main portion of the breast just above the ribcage around the center of thesternum. They are separated from the main breast by filament.
Chicken fillets are very popular insupermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more fillets.
In preparation for filleting, thescales on the fish should be removed. The contents of the abdominal cavity (guts and other organs) also need careful detaching from the fillet.
Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine. Cuts of fish performed perpendicular to the spine are known assteaks orcutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to makefish stock. As opposed to whole fish orfish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.
Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed.[1]
A fletch is a large boneless fillet ofhalibut,swordfish ortuna.[1]
There are several ways to cut a fish fillet:
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