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Fillet (cut)
From Wikipedia, the free encyclopedia
This page refers to the cut of meat. For other uses, see Fillet.
a filet (pronounced [fɪl'eɪ], is a boneless cut of meat or fish.
In the case of beef, it most often refers to beef tenderloin, especially the filet mignon.
In the case of fish, fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine as is the case with steaks. This causes less flesh to be obtained from each fish, but the lack of bones makes fillets easier and safer to eat. Fillets of cod are the most common type of fish used in fish and chips.
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 2 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
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