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A fish fillet, from the French word filet () meaning a thread or strip, Fillet Online Etymology Dictionary. Retrieved 14 May 2012. is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any Fish scale on the fish should be removed. The contents of the stomach also need careful detaching from the fillet. Because fish fillets do not contain the larger bones running along the vertebrae, they are often said to be "boneless". However, some species, such as the common carp, have smaller intramuscular bones called pins within the fillet. The skin present on one side may or may not be stripped from the fillet. Butterfly fillets can be produced by cutting the fillets on each side in such a way that they are held together by the flesh and skin of the belly. Fin Fish Purdue University. Accessed 18 March 2011.
Fish fillets can be contrasted with (also known as ), which are cut perpendicular to the spine and include the larger bones.
Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. Glossary About Seafood. Retrieved 15 April 2012. A fletch is a large boneless fillet of halibut, swordfish or tuna.
There are several ways to cut a fish fillet:
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