Filleting
As filleting (also filleting ) refers to a preparation method for the production of food for removing inedible or undesirable adhering parts.
- The loosening of the fleshy side parts of a gutted fish from the bones and skin to obtain fillets or fish cuts.
- In the case of citrus fruits, removing the peel and skin down to the pulp.
- In animals for slaughter, the separation of the meat on both sides of the spine
Web links
- Instructions for gutting and filleting fish at the fishing association for the Friesoyther Wasseracht eV district (PDF; 12 kB)