A fillet or filet (UK: /ˈfɪlɪt/, US: /fɪˈleɪ/; from the French word filet, pronounced[filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken or ostrich steaks.[1] 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.
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.[2]
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.
^USDA, NAL. "Emus, Ostriches and Rheas | Alternative Farming Systems Information Center | NAL | USDA". USDA.
^ ab. About Seafood. Archived from the original on 2013-10-27. Retrieved 2013-08-10.
February 16, 2024
fillet, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, fillet, news, newspapers, books, scholar, jstor, 2011, learn. 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 template message A fillet or filet UK ˈ f ɪ l ɪ t US f ɪ ˈ l eɪ from the French word filet pronounced filɛ is a boneless cut or slice of meat or fish The fillet is often a prime ingredient in many cuisines and many dishes call for a specific type of fillet as one of the ingredients Fillets of dory a type of fish Contents 1 Meat 1 1 Beef 1 2 Chicken 2 Fish 3 See also 4 ReferencesMeat editBeef 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 or ostrich steaks 1 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 nbsp Raw chicken fillets nbsp Filet of porkFish editMain 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 2 A fletch is a large boneless fillet of halibut swordfish or tuna 2 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 nbsp Filleting hake nbsp Japanese utensils used to fillet large tuna nbsp Two men filleting and salting fish 1878 nbsp Automatic knives for filleting fishSee also editFish fillet processorReferences edit USDA NAL Emus Ostriches and Rheas Alternative Farming Systems Information Center NAL USDA USDA a b Glossary About Seafood Archived from the original on 2013 10 27 Retrieved 2013 08 10 Retrieved from https en wikipedia org w index php title Fillet cut amp oldid 1198378806, wikipedia, wiki, book, books, library,
