Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a chicken, and they are each a few inches long and about 1 inch or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum. They are separated from the main breast by filament.
Chicken fillets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more fillets.
- Raw chicken fillets
- Fillet of pork
In preparation for filleting, the scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet.
Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine. Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.
There are several ways to cut a fish fillet:
- This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail. The fish is then turned and the process repeated on the other side to produce a double fillet
- This fillet is more complex than the cutlet and produces two separate fillets, one from each side of the fish.
- "J" Cut
- This fillet is produced in the same way as a single fillet but the pin bones are removed by cutting a "J" shape from the fillet
- Filleting hake
- Japanese utensils used to fillet large tuna
- Two men filleting and salting fish, 1878
- Automatic knives for filleting fish
- "Glossary". About Seafood. Retrieved 2013-08-10.