A fillet (sometimes spelled "filet") is a boneless, usually skinless piece of meat or fish. It is a term commonly used in culinary contexts to describe a thin, wide piece of meat or fish that has been carefully cut away from the bone.
When it comes to meat, fillets are often cut from the tenderloin, which is a long, narrow muscle that runs along the backbone of the animal. This muscle does very little work, which is why it is so tender. Beef fillets are often used in high-end steak dishes, such as filet mignon, while pork and veal fillets are also popular cuts of meat.
In the case of fish, a fillet refers to a boneless, skinless piece of fish that has been carefully cut away from the bones. Fillets can be cut from a variety of fish, including salmon, tuna, and halibut. Fish fillets are often used in a variety of dishes, from grilled or broiled entrees to fried fish sandwiches.
When preparing fillets, it's important to handle them carefully to avoid damaging the delicate meat or fish. Chefs and home cooks alike often use a sharp knife to carefully trim away any remaining bones or fat, and then season the fillets with salt, pepper, and other spices before cooking.
I hope this helps you better understand what a fillet is! Let me know if you have any other questions.
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