Filleted: meaning, definitions and examples
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filleted
[ ˈfɪlɪtɪd ]
cooking term
Filleted refers to meat or fish that has been cut into fillets, which are boneless pieces typically used for cooking. The process of filleting is crucial in culinary contexts, as it allows for easier cooking and eating. For example, fish fillets are often pan-seared or baked for a quick meal. This term can apply to various types of meat, but it is most commonly associated with fish. Proper filleting techniques enhance the presentation and taste of the dish.
Synonyms
Examples of usage
- I ordered a filleted trout for dinner.
- The chef demonstrated how to prepare filleted chicken breasts.
- We enjoyed filleted salmon with lemon butter sauce.
- She prefers filleted tilapia because it's easy to eat.
Translations
Translations of the word "filleted" in other languages:
🇵🇹 filetado
🇮🇳 फिलेटेड
🇩🇪 filetiert
🇮🇩 dihilangkan tulangnya
🇺🇦 філетований
🇵🇱 filetowany
🇯🇵 フィレされた
🇫🇷 fileté
🇪🇸 fileteado
🇹🇷 fileto
🇰🇷 필레된
🇸🇦 مقطع
🇨🇿 filetovaný
🇸🇰 filetovaný
🇨🇳 去骨的
🇸🇮 filetiran
🇮🇸 filetaður
🇰🇿 филлеттелген
🇬🇪 ფილეტირებული
🇦🇿 filetlenmiş
🇲🇽 fileteado
Etymology
The word 'fillet' originates from the French word 'filet', which means 'a little thread or strip'. The term was adopted into English in the 19th century specifically in culinary contexts, referring to a strip of meat or fish that has been freed of skin or bones. It has maintained a close association with gastronomy throughout its history. The French influence in culinary terminology is extensive, reflecting the prominence of French cuisine in the development of modern cooking techniques. Today, the use of 'fillet' or its derivative 'filleted' not only pertains to fish but also to other meats, signifying a methodical approach to food preparation aimed at improving both the texture and flavor of the dish.