Filleted

Filleted is the past participle of fillet and is used to describe meat or fish that has been prepared by removing bones and often skin, yielding boneless portions known as fillets. While the technique can be applied to a range of animal proteins, it is most closely associated with fish, where filleted products are common on menus and in markets.

Etymology: The term fillet comes from the French filet, and in culinary use refers to a long, slender piece of flesh that has been entirely deboned.

Technique and varieties: Filleting generally involves separating the flesh from the skeleton with a sharp knife, then trimming away bones, cartilage, and sometimes skin. In fish, fillets may be produced with the skin left on or removed, depending on the species and intended preparation. In meat and poultry, fillets typically come from boneless cuts such as the beef tenderloin or chicken breast; these cuts are trimmed to remove bones and connective tissue. Fillets can vary in thickness and shape, but they are defined by their boneless, uniform portion.

Uses and cooking: Filleted portions cook quickly and evenly, making them popular for pan-searing, baking, grilling, or poaching. They are valued for ease of portioning and the absence of small bones, though care is required to avoid bone fragments during trimming.

Safety and storage: Filleted products should be kept cold and prepared within a few days of purchase or frozen for longer storage. Thorough inspection for any remaining bones is recommended before cooking and serving.