Filleting

Filleting is the process of removing the flesh from a bone, typically referring to fish or meat, often in a flat, boneless piece. This involves careful cutting along the bones to separate the edible portions, resulting in a fillet. Skill is required to avoid leaving bone fragments and to maximize the yield of usable meat. The technique can also apply to fruit, such as citrus, where sections are removed from their membranes.

Filleting meaning with examples

• The chef demonstrated his expertise by filleting the salmon with a swift, practiced motion. He carefully separated the flesh from the bones, leaving behind two pristine fillets perfect for grilling. He then trimmed away any remaining pin bones ensuring a perfect and elegant presentation. The diners were impressed by his speed and finesse.
• After the successful hunting trip, the outdoorsman spent hours filleting the freshly caught trout. He meticulously removed the skin and bones, preparing the fish for a hearty campfire dinner. The task, though tedious, was crucial to ensure a delicious and safe meal under the open sky, utilizing every possible part of the trout.
• The butcher specialized in filleting cuts of beef, carefully crafting tenderloin steaks for a high-end restaurant. The skill of his knife work was essential, maximizing the yield and achieving the desired shapes. His ability was prized within the restaurant's kitchen to always keep the steaks at premium quality.
• To prepare the grapefruit salad, the home cook carefully filleted the citrus segments. This technique removed the bitter membranes, creating a refreshing and easy-to-eat fruit salad. Each section was removed cleanly, providing a visually appealing and satisfying meal.
• The fishmonger devoted a lot of time filleting various types of fish. Their meticulous attention to detail ensured customers received boneless and skinless portions, perfect for a range of culinary applications. He was skilled at quickly preparing the products, and also educating patrons about the process.