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Fillet a Fish

COMPLETED BY 25

LISTED 27

A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Because fish fillets do not contain the larger bones running along the vertebrate, they are often said to be "boneless". However, some species, such as the common carp, have smaller intramuscular bones called pins within the fillet. The skin present on one side may or may not be stripped from the fillet. Butterfly fillets can be produced by cutting the fillets on each side in such a way that they are held together by the flesh and skin of the belly.

Fish fillets can be contrasted with fish steaks, which are cut perpendicular to the spine and include the larger bones.

 

Success stories

Mariana Ramos

Mar 10 at 22:38 pm
In college doing hospitality and catering

Cherie Stratton

Mar 01 at 10:16 am
...

Madison Fox

Nov 15 at 01:18 am
I did it at Naples pier