Fillet (cut) - Fish

Fish

In preparation for filleting, the scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet.

Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.

Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed.

A fletch is a large boneless fillet of halibut, swordfish or tuna.

• Filleting hake

• Japanese utensils used to fillet large tuna

• Two men filleting and salting fish, 1878

• Automatic knives for filleting fish

There are several ways to cut a fish fillet:

• Cutlet
  • This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet
• Single
  • This fillet is more complex than the cutlet and produces two separate fillets, one from each side of the fish.
• "J" Cut
  • This fillet is produced in the same way as a single fillet but the pin bones are removed by cutting a "J" shape from the fillet