Fish fillet
This article needs fish fillet citations for verification. Please help improve this article by adding citations to reliable sources. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon.
Chicken filets, sometimes called inner filets, are a specific cut of meat from the chicken or ostrich steaks. There are two filets in a chicken, and they are each a few inches long and about 1 inch or less wide. Chicken filets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more filets. In preparation for filleting, the scales on the fish should be removed. Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine.
Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the “frame”, and is often used to make fish stock. A fletch is a large boneless fillet of halibut, swordfish or tuna. 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. Look up dory in Wiktionary, the free dictionary. Middle English dorre, from the Middle French doree, lit. In parts of Southeast Asia, fillets of Pangasius sp.
If an internal link led you here, you may wish to edit the linking article so that it links directly to the intended article. Salmon is readily available, extremely versatile and simply delicious. Buy the largest spatula you can find, one that can lift and turn a substantial portion of a fillet and transfer the fish to a platter. Better yet, buy a fish spatula, which is designed just for this purpose. A cast iron pan is excellent for searing fillets and then placing them in the oven.
A sheet pan, reinforced so it won’t warp, is helpful for roasting and broiling. A pair of small needle-nose pliers from a hardware store does the best job of yanking out pinbones. Sturdy tweezers can be used but are less effective. Have parchment paper or aluminum foil on hand.
Cuts of Salmon With salmon, one size does not fit all. There are a few basic categories of cuts, each with its own treatment and purpose. Salmon fillets are the most commonly used cut of the fish, and for good reason: removing the pin bones is simple, and the cut lends itself to all methods of cooking. A fillet can be a small section of a boned side, intended to serve one or two people, or it or an entire boned side to serve a crowd. That depends on how you expect to cook the fish. Certain methods, like pan-frying fillets, are designed to give you crispy skin, and that skin is delicious. For poaching fish, however, the skin can be removed before cooking and discarded.
