Filleting

Filleting is a basic technique of primary preparation that consists in the careful separation of the flesh of fish (as well as poultry or meat) from the bones, backbone, and skin in order to obtain a clean, boneless fillet.

For filleting a special knife is used — long, thin, and flexible, which allows it to glide easily along the backbone and rib bones, cutting off the flesh with minimal loss. This operation demands precision, a knowledge of the fish's structure, and dexterity: a well-filleted fish has no bones, and the flesh remains whole and neat. Filleting is one of a cook's key skills, for it is from a clean fillet that most refined fish dishes are made: steaks, rolls, steamed or grilled dishes. Perfect command of this technique distinguishes the professional and ensures the flawless quality and presentation of the finished dish.