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  1. Fillet (cut) - Wikipedia

    A fillet or filet (UK: / ˈfɪlɪt / FIL-it, US: / fɪˈleɪ / fil-AY; French loanword, pronounced [filɛ]) is a boneless portion of meat (including fish) cut from an animal.

  2. FILLET Definition & Meaning - Merriam-Webster

    The meaning of FILLET is a ribbon or narrow strip of material used especially as a headband. How to use fillet in a sentence.

  3. 9 Types Of Fish Cuts, Explained

    Jan 3, 2026 · Learn the most common fish cuts, from fillets and steaks to collars, cheeks and heads, plus how to cook each one like a pro — as recommended by a chef.

  4. FILLET definition and meaning | Collins English Dictionary

    A fillet is a strip of meat or fish that has no bones in it. She ordered the fillet of beef and found bones in it. Trim the beef fillets and remove any bones. Chicken breast fillets are the best cut …

  5. FILLET Definition & Meaning | Dictionary.com

    FILLET definition: See examples of fillet used in a sentence.

  6. FILLET | definition in the Cambridge English Dictionary

    FILLET meaning: 1. a piece of meat or fish without bones: 2. to cut a piece of meat or fish from the bones 3. a…. Learn more.

  7. Filet vs. Fillet: What's the Difference?

    Oct 19, 2023 · Filet and fillet both refer to a boneless cut of meat or fish, but "filet" is the preferred spelling in American English while "fillet" is standard in British English.

  8. Fillet vs. Filet: What's the Real Difference? - flavor365.com

    While both refer to a boneless cut, “fillet” is the broad, everyday term, especially for fish, while “filet” is the specialized, upscale term, most commonly reserved for that perfect, melt-in-your …

  9. Fillet vs Filet » Go for English

    Apr 14, 2025 · The term “fillet” generally refers to a boneless piece of meat or fish, while “filet” is the French spelling often used in culinary contexts, particularly when referring to specific …

  10. What is a Fillet Cut of Fish? A Comprehensive Guide

    May 21, 2025 · A fillet is a boneless cut of fish, taken from the side of the fish. It’s essentially the meat removed from the bones, usually along one side of the body, from behind the gills to the tail.