Fish fillet

Fillet means to remove slices of fish flesh from the carcass by cuts made parallel to the backbone.

All the internal organs, head, fins, bones and substantially all discolored flesh has been removed.

When the fillets of a fish are left joined at the backside, it is called a butterfly fillet. The fillet is called kited fillet if it is cut along the back and left joined at the belly.

The fillet has no skin or bones. However many chef preferred receiving their fillets with skin on because it better preserves the quality of the fillet.

There is no waste to a fish fillet. It has low fat content and it doesn’t shrink like the meat do.

Many fish lend themselves very well to cooking with the skin on: basses, trout, salmon, breams and pike for instance.

There are two types of fillet: thin white fleshed fillets and thick white fleshed fillets. Thin fillets including, flounder, sole, perch, trout, tilapia, ocean, catfish. While thick fillets including halibut, cod, grouper, sea bass, yellowtail.

The best quality fillets are prepared by hand; filleting machines are now in use, though rarely as good as can be achieved by skilled hand operator.

The advantage of fist fillet is that fish fillet require little further processing. Filet also absorb sauces well and can be fried, baked, broiled, sautéed or poached. Fillet also can be sized for appropriate plate coverage.
Fish fillet