Fileting: meaning, definitions and examples
๐ช
fileting
[ fษชหleษชtษชล ]
cooking technique
Fileting is the process of slicing meat or fish to produce fillets. This technique is commonly used in culinary practices to create boneless portions of fish that are easier to cook and consume. The process requires skill to ensure that the meat remains intact while removing the skin and bones. Proper fileting enhances the presentation of dishes and improves the eating experience. Mastering this technique is beneficial for chefs and home cooks alike.
Synonyms
Examples of usage
- She mastered fileting salmon for her sushi dishes.
- The chef demonstrated the proper method of fileting a flounder.
- After fileting the sea bass, he seasoned it with herbs.
- Fileting makes the fish easier to pan-fry or grill.
Translations
Translations of the word "fileting" in other languages:
๐ต๐น filetagem
๐ฎ๐ณ เคซเคฟเคฒเฅเคเคฟเคเค
๐ฉ๐ช Filetieren
๐ฎ๐ฉ filet
๐บ๐ฆ ััะปะตััะฒะฐะฝะฝั
๐ต๐ฑ filetowanie
๐ฏ๐ต ใใฃใฌ
๐ซ๐ท filetage
๐ช๐ธ fileteo
๐น๐ท fileto alma
๐ฐ๐ท ํ๋
๐ธ๐ฆ ุชูุทูุน
๐จ๐ฟ filetovรกnรญ
๐ธ๐ฐ filetovanie
๐จ๐ณ ๅ็
๐ธ๐ฎ filetiranje
๐ฎ๐ธ filetun
๐ฐ๐ฟ ัะธะปะตััะตั
๐ฌ๐ช แคแแแแขแแ แแแ
๐ฆ๐ฟ filetlษmษ
๐ฒ๐ฝ fileteo
Etymology
The term 'fileting' derives from the French word 'filet', meaning 'a thin slice or small piece.' In culinary contexts, the use of 'filet' has evolved to refer specifically to fillets of meat or fish, which can be prepared in various ways, depending on the cuisine. The technique gained prominence as culinary arts advanced, especially in fine dining. Fileting not only enhances the dish's aesthetic but also ensures that diners experience the best texture and flavor of the protein being served. Over time, fileting has become a standard skill taught in culinary schools, highlighting its importance in modern cooking.