Fish fillet

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A fish fillet , from the French word filet /fil?/ which means thread or strip , is fish meat that has been cut or sliced ​​from the bone by cutting lengthwise along one side of the fish parallel to the spine. In preparation for filleting, any scale on the fish should be eliminated. Stomach contents also need to be carefully removed from the fillet. Because fish fillets do not contain larger bones running along the spine, they are often said to be "boneless". However, some species, such as goldfish, have smaller intramuscular bones called pins in the fillet. The skin on one side may or may not be stripped from the fillet. Butterfly fillet can be produced by cutting the fillets on each side in such a way that they are held together by the meat and the skin of the stomach.

Fish fillets can be contrasted with fish steaks (also known as fish sliced ​​fish), which are cut perpendicular to the spine and include larger bones.

Video Fish fillet

Filleting

The fillet fish consists of fish meat, which is the skeletal muscle and fat that goes against the bones and edible offal. Fillets are usually obtained by slicing fish parallel to the spine, rather than perpendicular to the spine as is the case with a steak. The remaining bones with the inherent meat are called "frames", and are often used to make fish stocks. In contrast to whole fish or steak fish, fillets do not contain fish's backbone; they produce less meat, but are easier to eat.

Custom cut pieces are taken from large solid blocks; These include natural cut fillets, slices, rhombus or tail forms. Fillets may be skinless or have skin; pinbones may or may not be removed. A fletch is a large boneless fillet of halibut, swordfish or tuna.

There are several ways to cut fish fillets:

• Pieces : obtained by slicing from behind the fish's head, spinning around the abdomen and tapering toward the tail. The fish then turns and the process is repeated on the other side to produce a double fillet
• Single : more complicated than snippet, yielding two separate fillets, one from each side of the fish.
• "J" Cut : produced in the same way as a single fillet but pin pin removed by cutting the form "J" from fillet

Maps Fish fillet

Marketing

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Eating

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In popular culture

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See also

• Fish Without Bones
• Fish fillet processor

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Note

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References

• Green, Aliza (2010) The Fishmonger's Apprentice: Expert Guide for Choosing, Preparing, and Cooking World of Seafood, Taught by Masters Quarry Books. ISBN: 9781592536535.
• Murray J and Burt JR (1983) Composition of Fish Torry Notes 38 , FAO,

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External links

• Crust YouTube
• Fillet YouTube
• Delete abdominal YouTube
• Removes small bones from the YouTube
fillet
• Free Filleting Tutorial Fillet Fish Australia

Source of the article : Wikipedia