filéket

Filéket is a Hungarian term referring to fillets, boneless slices of meat or fish prepared for cooking. The word is used in everyday cuisine to describe portions that are trimmed of bones and skin, resulting in a uniform, cook-ready piece.

The term derives from the French filet (filet) and entered Hungarian through culinary usage. In Hungarian grammar, filéket is the plural form of filé, with the suffix -ket indicating a plural noun. The concept is widely applied across meat and seafood contexts, including common types such as csirkefilé (chicken fillet) and halfilé (fish fillet).

In cooking, filéket are valued for their even thickness and quick, predictable cooking times. They are typically trimmed to remove any remaining connective tissue or fat, seasoned or marinated, and prepared by methods such as pan-frying, grilling, baking, or sautéing. For fish fillets, even thickness helps prevent overcooking; for meat fillets, they are often cooked to the desired level of doneness while maintaining tenderness.

Handling and safety: filéket should be kept refrigerated at appropriate temperatures and used within a few days of purchase, or frozen for longer storage. When preparing filéket, avoid cross-contamination by using separate cutting boards and utensils for raw meat or fish and other foods. Thaw frozen filés in the refrigerator or under cold running water, not at room temperature.

See also: fillet, culinary cuts, safe handling of raw meat and fish.