World Library  
Flag as Inappropriate
Email this Article

Fish fillet

Article Id: WHEBN0012505740
Reproduction Date:

Title: Fish fillet  
Author: World Heritage Encyclopedia
Language: English
Subject: Seafood, Fish hydrolysate, Hake, Fish moolie, Cahuamanta
Publisher: World Heritage Encyclopedia

Fish fillet

Fillet of iridescent shark

A fish fillet, from the French word filet /filÉ›/ meaning a thread or strip,[1] 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.[2]

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


Automatic knives for filleting fish

Fish fillets comprise the flesh of the fish, which is the skeletal muscles and fat as opposed to the bones and viscera. Fillets are usually obtained by slicing the fish parallel to the spine, rather than perpendicular to the spine as is the case with steaks. 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.[3] A fletch is a large boneless fillet of halibut, swordfish or tuna.[3]

There are several ways to cut a fish fillet:

  • Cutlet: 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: more complex than the cutlet, produces two separate fillets, one from each side of the fish.
  • "J" Cut: produced in the same way as a single fillet but the pin bones are removed by cutting a "J" shape from the fillet



See also

External video
Descaling YouTube
Filletting YouTube
Removing the stomach YouTube
Removing small bones from the fillet YouTube


  1. ^ Fillet Online Etymology Dictionary. Retrieved 14 May 2012.
  2. ^ Fin Fish Purdue University. Accessed 18 March 2011.
  3. ^ a b Glossary About Seafood. Retrieved 15 April 2012.


  • Green, Aliza (2010) The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters Quarry Books. ISBN 9781592536535.
  • Murray J and Burt JR (1983) The Composition of Fish Torry Advisory Note 38, FAO,
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.