Filleted

The term 'filleted' refers to the process of removing the bones from fish or meat, resulting in fillets—boneless cuts of flesh that are tender and easy to cook. The filleting technique can also apply to fruits and vegetables, where skin and undesirable parts are removed to enhance presentation and flavor. As a culinary term, filleting emphasizes precision, skill, and the art of preparing food for a variety of cooking methods, including grilling, frying, or baking.

Filleted meaning with examples

• After catching the fresh fish, the chef expertly filleted it, ensuring that every bone was removed for a tender dining experience. The filleted fish was then seasoned with herbs and grilled to perfection, showcasing the natural flavors of the sea.
• To prepare for the dinner party, he filleted the salmon, carefully removing its skin and bones while preserving the integrity of the beautiful fillets. This attention to detail was crucial as the dish's success relied heavily on the quality of the fish presentation.
• At the market, she learned how to fillet a chicken, appreciating the technique that made the meat easier to cook and savor. The filleted pieces provided a versatile base for her recipes, allowing her to experiment with different flavors.
• In culinary school, students are taught how to properly fillet various types of fish to enhance their skills. Filleting not only requires technique but also an understanding of the anatomy of the fish to minimize waste and maximize yield.
• For health-conscious diners, ordering filleted options at a restaurant means enjoying lighter meals without excess fat or bones. The chef's special filleted dish featured a creative mix of spices and a colorful salad, making it both visually appealing and nutritious.