filleting

Filleting is the process of removing bones from fish or meat to create a boneless, clean piece suitable for cooking and eating. When filleting a fish, a skilled person carefully cuts along the bones, separating the edible flesh from the skeletal structure without waste. This technique enhances the eating experience by providing easy-to-prepare, boneless portions and improves presentation. It also applies to other meat cuts and even some fruits, where slicing it into thin, delicate pieces is desired. Overall, filleting makes consuming the product more convenient and aesthetically appealing.