Visfilets

Visfilets are boneless portions of fish obtained by filleting, typically cut from the side of a whole fish after the backbone and ribs have been removed. They are commonly sold as skin-on fillets or skinless fillets, and can be prepared with or without small pin bones. Filleting can be performed by hand or by machine.

Types of visfilets vary by species and color. White fillets come from species such as cod, haddock, hake, and pollock and tend to be mild and flaky. Fatty fillets come from salmon, trout, and mackerel and have richer flavor and higher oil content. Fillets are also categorized as skin-on or skinless, and as boneless or pin-boned. Some fillets are sold with the skin on to help retain moisture during cooking.

Processing and preparation options include trimming and deboning, grading by thickness and weight, and whether they are frozen or refrigerated. Visfilets are versatile for cooking: they can be pan-seared, baked, grilled, poached, or used in soups and stews. Marinades and coatings are common, as are portioned fillets in ready-to-cook products.

Nutrition and safety aspects note that visfilets are a good source of high-quality protein. Fatty varieties provide omega-3 fatty acids. Nutritional content varies by species. Fresh fillets should be kept cold; they keep a short time in the refrigerator and can be frozen for longer storage. Cook to a safe internal temperature and avoid cross-contamination in the kitchen.

Sustainability and sourcing considerations include both wild-caught and farm-raised fillets. Certifications and origin labeling help consumers assess environmental impact. Availability and price depend on season, fishery status, and processing capacity.