Fileted: meaning, definitions and examples
🐟
fileted
[ fɪˈleɪtɪd ]
food preparation
Fileted refers to the action of removing the bones from fish or meat, thereby producing fillets. This method of preparation is commonly used in cooking to enhance the eating experience by providing tender pieces without bones.
Synonyms
Examples of usage
- She fileted the salmon before grilling it.
- He taught me how to filet a mackerel properly.
- The chef fileted the chicken for the stir-fry.
- After the catch, they fileted the trout on the riverbank.
Etymology
The term 'filet' comes from the French word 'filet', meaning 'strip' or 'thread'. This term originally referred to a strip of meat or fish cut free from the bone, indicating a preparation style in culinary practices. The practice of fileting became more popular in the 19th century as culinary arts evolved, especially with the influence of French gastronomy on global cooking techniques. It has since transcended its origins, becoming a standard method in various cuisines worldwide. The increasing demand for boneless options in food has further propelled the use of the term, and it is now commonly recognized in both home and professional kitchens.