Filleting

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Filleting fish , here removing a fillet from the skin

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

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