Fillet

 

Fillet is a variety of boneless cut of meat. This term is most commonly used for fish but this term is technically used for all animal foods in which case it may also be spelled as filet. The flavor, color and texture of the slice of meat depends on which part of the meat is used. A special knife called the fillet knife is used to fillet a meat.

 

 

Technique

 

To fillet a fish, the scales have to be removes. All the other organs like stomach and gills also have to be removed carefully. Cuts are obtained parallel to the spine. 

 

 

Benefits of Fillet

 

Fillet is the most preferred cut of fish as fish bones are very hard to deal with. There are chances that the bone is eaten by consumers and can choke their throat.

Fillets of chicken and cow are available in many sizes. Tender parts like breast and thighs are used. Fillet mignon is the most popular cut of beef. Cooking times is reduced when using fillet as the cut is very thin.

It can be used to roll on other ingredients and can be easily used with fillings.  It can easily be grilled, fried or roasted.

It can be marinated easily than any other cut of meat.

 

 

Disadvantages of Fillet

 

·         Fillet tends to be less flavourful than other cuts of meat which have bones.

·         It has a tendency to dry faster when exposed to prolonged cooking.

 

 

Health and Nutrition Facts

 

Raw Fish Fillet

Serving Size – 100 g

Calories – 120 cal, Fat – 1.5 g, Protein – 20 g

 

Fish fillet is low calories and very high in protein. It is a very good source of complete protein for the body.

 

Fillet mignon

Serving size – 240 g

Calories – 350 cal, Fat – 11g, Protein – 48 g

 

Fillet mignon (beef) is high in calories and fat. It is a very good source of protein.

 

 

Buying and Storage Tips

 

  • It should have a fresh, seaweedy odor. 
  • It should be free from blood spots or bruising.
  • Fillets can be bought fresh or frozen. If frozen, they should be thawed before use.

 

 

Miscellaneous Facts

 

  • Fillets of any kind of fish are easily available in any supermarket. It can also be bought from local butchers and vendors.

 

 

Fillet Blogs

How To Fillet Sole

How To Fillet Sole On : 19-May-2011 By : Ecofoods

Sole is a popular flatfish, which Americans love to eat. It takes very simple instructions to learn  how to fillet sole.  Since sole is a flat fish, you can expect not one but four small fillet portions from the fish. Deciding what to make out of the...

Easy Tips And Tricks On How To Fillet A Salmon?

Easy Tips And Tricks On How To Fillet A Salmon? On : 24-Feb-2009 By : foodwithme

Good for your heart, that’s what the fleshy tasty Salmon is. I like to use the Salmon in a number of dishes and find it an absolutely satisfying experience to cook it. Earlier on in my culinary journey I would very curiously and in awe watch the man at the...

How To Fillet Flounder

How To Fillet Flounder On : 11-May-2011 By : Ecofoods

Flounder is a flat fishfrom which you will not get just one or two fillets, but a total of four fillets. If your read on further, you will find how to fillet flounder. What you need to fillet flounder? Very simple...

How To Fillet Tilapia

How To Fillet Tilapia On : 10-May-2011 By : Ecofoods

            Slender fish like Tilapia are best served as fillets, and is good to learn how to fillet tilapia fish. Tilapia fish are served as a thin, boneless, and lengthwise cut pieces...

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