Filleting is the process of removing the bones from fish or meat to create boneless portions. This technique allows for easier cooking and eating, as it eliminates the need to navigate around bones. A sharp knife, often called a fillet knife, is typically used to make clean cuts along the flesh. In addition to enhancing the dining experience, filleting can also improve the presentation of dishes. Chefs often use filleted fish or meat in recipes to showcase the quality of the ingredients. Proper filleting techniques can help maintain the texture and flavor of the protein, making it more enjoyable to consume.