- Glossary
- Fillet - boneless meat and fish cut
Fillet - boneless meat and fish cut
Fillet (filet) is a boneless cut of meat or fish with bones, skin, and sinews removed. It refers to the most tender part of the animal, beef tenderloin, chicken breast, or fish fillet. It is prepared using quick methods such as grilling, roasting, or pan-frying.
- A fillet is a boneless cut of meat or fish without bones and skin.
- Beef fillet (tenderloin) is one of the most tender and valuable cuts.
- Fish fillet is most commonly prepared from salmon, cod, or pike-perch.
- The absence of bones makes fillet ideal for quick preparation.
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