Homonym: Fillet (Cut)
A fillet is a boneless piece of meat or fish that has been cut away from the main body. It is often prepared for cooking, making it easier to eat and more appealing. Common types of fillets include those from chicken, beef, and fish, such as salmon or cod.
In culinary terms, filleting refers to the technique of removing bones from the meat or fish. This process can enhance the texture and flavor of the dish, allowing for various cooking methods like grilling, baking, or frying. Fillets are popular in many cuisines around the world.