Fillet is a variety of boneless cut of meat. This term is most commonly used for fish but this term is technically used for all animal foods in which case it may also be spelled as filet. The flavor, color and texture of the slice of meat depends on which part of the meat is used. A special knife called the fillet knife is used to fillet a meat.
To fillet a fish, the scales have to be removes. All the other organs like stomach and gills also have to be removed carefully. Cuts are obtained parallel to the spine.
Benefits of Fillet
Fillet is the most preferred cut of fish as fish bones are very hard to deal with. There are chances that the bone is eaten by consumers and can choke their throat.
Fillets of chicken and cow are available in many sizes. Tender parts like breast and thighs are used. Fillet mignon is the most popular cut of beef. Cooking times is reduced when using fillet as the cut is very thin.
It can be used to roll on other ingredients and can be easily used with fillings. It can easily be grilled, fried or roasted.
It can be marinated easily than any other cut of meat.
Disadvantages of Fillet
· Fillet tends to be less flavourful than other cuts of meat which have bones.
· It has a tendency to dry faster when exposed to prolonged cooking.
Health and Nutrition Facts
Raw Fish Fillet
Serving Size – 100 g
Calories – 120 cal, Fat – 1.5 g, Protein – 20 g
Fish fillet is low calories and very high in protein. It is a very good source of complete protein for the body.
Serving size – 240 g
Calories – 350 cal, Fat – 11g, Protein – 48 g
Fillet mignon (beef) is high in calories and fat. It is a very good source of protein.
Buying and Storage Tips
- It should have a fresh, seaweedy odor.
- It should be free from blood spots or bruising.
- Fillets can be bought fresh or frozen. If frozen, they should be thawed before use.
- Fillets of any kind of fish are easily available in any supermarket. It can also be bought from local butchers and vendors.