Filleting: meaning, definitions and examples
๐
filleting
[ fษชหlษtษชล ]
food preparation
Filleting refers to the process of preparing fish or meat by removing the fillet from the bone. This technique allows for the delicate flesh to be separated from the inedible parts, ensuring a cleaner presentation and ease of cooking. Usually, a sharp knife is used to execute this task effectively, and it requires some skill to accomplish. Mastery of filleting is especially important in culinary settings, where presentation and texture are crucial.
Synonyms
Examples of usage
- She is filleting the salmon for dinner.
- He learned filleting techniques at the culinary school.
- The chef demonstrated filleting a mackerel.
- Filleting can be done with various types of fish.
Translations
Translations of the word "filleting" in other languages:
๐ต๐น filetagem
๐ฎ๐ณ เคซเคฟเคฒเฅเคเคฟเคเค
๐ฉ๐ช Filetieren
๐ฎ๐ฉ filleting
๐บ๐ฆ ััะปะตััะฒะฐะฝะฝั
๐ต๐ฑ filetowanie
๐ฏ๐ต ใใฃใฌๅใ
๐ซ๐ท filetage
๐ช๐ธ fileteado
๐น๐ท fileto รงฤฑkarma
๐ฐ๐ท ํ๋ ์์
๐ธ๐ฆ ุฅุฒุงูุฉ ุงูุนุธู
๐จ๐ฟ filetovรกnรญ
๐ธ๐ฐ filetovanie
๐จ๐ณ ๅ็
๐ธ๐ฎ filetiranje
๐ฎ๐ธ fรญletun
๐ฐ๐ฟ ัะธะปะต ะบะตัั
๐ฌ๐ช แคแแแแขแแ แแแ
๐ฆ๐ฟ filetlษmษ
๐ฒ๐ฝ fileteado
Etymology
The term 'fillet' originates from the French word 'filet', meaning 'a small strip or thread', derived from the Old French 'fil', which means 'a thread'. This usage dates back to around the 17th century when French cuisine began to influence culinary practices throughout Europe. The practice of filleting meat and fish has existed for thousands of years, as early cooks discovered the benefits of separating flesh from bones for easier consumption. Over time, this method became a standard technique in kitchens, leading to the term evolving into a more common term in English.