Fillet

A fillet is a boneless piece of meat or fish, typically cut from the side of the animal. It’s characterized by its tender texture and lack of bones, making it desirable for cooking and eating. The term can also refer to a strip of meat or other material used for binding or decoration. It's a culinary term often associated with quality and ease of preparation, and can describe both the act of removing bones and skin, and the resulting prepared food item. The word's versatility extends to architecture and other fields, referring to various forms of strips or decorative features.

Fillet meaning with examples

• The chef expertly filleted the salmon, removing the skin and bones with a precise knife, leaving behind two perfect, boneless fillets ready for pan-searing. The moist, flaky flesh was seasoned and then cooked until tender and slightly browned. The perfectly cooked fish was served alongside some roasted vegetables and rice for a flavorful meal.
• He preferred to order the chicken fillet, as it was convenient and provided a reliable protein source. Prepared with spices, the meat was a tasty addition to his salad, enhancing the overall flavors of his lunch. The fillets were easy to eat, unlike the whole chicken parts with their bones which made for a messy experience.
• The butcher offered a selection of beef fillets, each cut with meticulous precision. The lean cuts, perfect for grilling, offered great tenderness and rich flavor. The butcher ensured that the finished cuts, were perfect with no bones, to the delight of his customers. They were marinated and grilled for the perfect barbecue.
• The architect included a decorative fillet along the cornice of the building, providing a subtle embellishment. The thin, linear strip added visual interest, contrasting against the broader surfaces. The elegant fillet complemented the building's overall design, adding sophistication and visual harmony, as the architectural design was completed.