Fillet (cut)

Cut or slice of boneless meat or fish

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Fillet" cut – news · newspapers · books · scholar · JSTOR (May 2011) (Learn how and when to remove this message)

|

Fillets of John Dory

A fillet or filet (UK: /ˈfɪlɪt/ FIL-it, US: /fɪˈleɪ/ fil-AY; French loanword, pronounced [filɛ]) is a boneless portion of meat (including fish) cut from an animal. A cut or slice of meat is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.

## Meat

[edit]

### Beef

[edit]

In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon.

### Chicken

[edit]

Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken 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 the sternum. They are separated from the main breast by filament.

Chicken filets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more filets.

* Raw chicken fillets

* Filet of pork

## Fish

[edit]

Main article: Fish fillet

In preparation for filleting, the scales 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 as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish 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 of halibut, swordfish or tuna.[1]

There are several ways to cut a fish fillet:

* Cutlet
* This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet.
* Single
* This fillet is more complex than the cutlet and produces two separate fillets, one from each side of the fish.
* "J" Cut
* This fillet is produced in the same way as a single fillet but the pin bones are removed by cutting a "J" shape from the fillet.

* Filleting hake

* Japanese utensils used to fillet large tuna

* Two men filleting and salting fish, 1878

* Automatic knives for filleting fish

## See also

[edit]

* Fish fillet processor

## References

[edit]

1. ^ a b "Glossary". About Seafood. Archived from the original on 2013-10-27. Retrieved 2013-08-10.

* v
* t
* e

Meat

Poultry|

* Cassowary
* Chicken
* Duck
* Emu
* Goose
* Ostrich
* Pigeon
* Quail
* Rhea
* Turkey

Livestock|

* Alpaca
* Beef
* Beefalo
* Bison
* Buffalo
* Camel
* Cat
* Goat
* Dog
* Donkey
* Snails
* Frog
* Guinea pig
* Horse
* Lamb and mutton
* Llama
* Pork
* Veal
* Yak
* Żubroń

Game|

* Alligator
* Bat
* Bear
* Bushmeat
* Boar
* Crocodile
* Elephant
* Fox
* Iguana
* Kangaroo
* Monkey
* Mouse
* Pangolin
* Rat
* Hare
* Rabbit
* Snake
* Turtle
* Venison
* Dog
* Wolf

Fish|

* Anchovy
* Basa
* Bass
* Carp
* Catfish
* Cod
* Crappie
* Eel
* Flounder
* Grouper
* Haddock
* Halibut
* Herring
* Kingfish
* Mackerel
* Mahi Mahi
* Marlin
* Milkfish
* Orange roughy
* Pacific saury
* Perch
* Pike
* Pollock
* Salmon
* Sardine
* Shark
* Sole
* Swai
* Swordfish
* Tilapia
* Trout
* Tuna
* Walleye

Shellfish and
other seafood|

* Abalone
* Calamari
* Chiton
* Clam
* Crab
* Crayfish
* Dolphin
* Lobster
* Mussel
* Octopus
* Oyster
* Scallop
* Seal
* Shrimp/prawn
* Sea cucumber
* Sea urchin
* Whale
* Sea squirt
* Jellyfish

Insects|

* Ants
* Black soldier fly maggots
* Cicada
* Crickets
* Flour
* Grasshoppers (locust)
* Mealworm
* Mezcal worm
* Silkworm
* Mopane worm
* Palm grub

Cuts and
preparation|

* Aged
* Bacon
* Barbecued
* Biltong
* Braised
* Burger
* Charcuterie
* Chop
* Confit
* Corned
* Cured
* Cutlet
* Dried
* Dum
* Fermented
* Fillet/supreme
* Forcemeat
* Cretons
* Pâté
* Fried
* Frozen
* Ground
* Ham
* Jerky
* Kebab
* Kidney
* Liver
* Luncheon meat
* Marinated
* Meatball
* Meatloaf
* Offal
* Pickled
* Pemmican
* Poached
* Potted
* Rillettes
* Roasted
* Salt-cured
* Salumi
* Sausage
* Smoked
* Steak
* Stewed
* Tandoor
* Tartare

List articles|

| Meat dishes|

* Beef
* Chicken
* Fish
* Goat
* Lamb
* Pork
* Ham
* Seafood
* Veal
* Steaks
* Meatball
* Smoked foods
* Sausage

|

Other|

* Countries by meat consumption
* Countries by meat production
* Food and drink prohibitions
* Meat substitutes

Ethics and
psychology|

* Ethics of eating meat
* Carnism
* Animal rights
* Psychology of eating meat
* Meat paradox

Alternatives|

* Vegetarianism
* Semi-vegetarianism
* Pescetarianism
* Pollotarianism
* Plant-based diet
* Meat alternative
* Veganism

Meat science|

* Beef hormone controversy
* Drip loss
* Feed conversion ratio
* Preservation
* Tenderness
* Water holding capacity

Meat industry|

* Broker
* Branch house
* Butcher
* Cutter
* Environmental impact
* Factory farming
* Jobber
* Packing
* Slaughter
* Slaughterhouse

Related
subjects|

* Arachnophagy
* Artificial marbling
* Cannibalism
* Case-ready meat
* Meat diaper
* Cultured meat
* Entomophagy
* Mystery meat
* Offal
* Non-vegetarian food in India
* Pink slime
* Raw meat
* Red meat
* Roadkill cuisine
* Warmed-over flavor
* White meat

* Food portal
*  Category: Meat

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template