Click here to Login
Wrap the fish fillet with a cling wrap and store it in the deep freezer.
- Disclaimer
"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
NutriBuddy™ 
Description
A fish fillet is derived from the french word filet that literally means a thread or strip. It is generally the flesh of the fish that is supposedly sliced away from the bone by cutting lengthwise that is usually done along one side of the fish parallel to the backbone. While at the time of filleting all scales on the fish should be removed, moreover, the contents of the stomach should be detached very carefully from the fillet, as fish fillets do not have bones of a larger size running along the vertebrae. However, there are certain spices, such as the common crap have smaller intramuscular bones known as pins within the fillet. The same way butterfly fillet is produced by cutting the fillets on each side in such a manner that they are held together by the flesh and skin of the belly. Fish fillet generally comprises of the flesh of the fish, which happens to be the skeletal muscles and fat. To obtain a fillet, fish is generally sliced parallel to the spine, instead of cutting them perpendicular to the spine that is usually done in case with steaks. While the remaining bones that are attached to the flesh are called the frame that often used to produce fish stock. But when compared with whole fish or fish steaks, fillets do not have fishes backbone, hence they yield less flesh and are easier to eat. Fillets can be skinless or have skin on; there might be pin bones, or they might not even be. Thereby, a fletch happens to be a large boneless fillet of swordfish, halibut or tuna. There are several ways to cut a fillet, the one is “cutlet” that is usually obtained by slicing from behind the head of the fish, cornering down towards the belly, and tapering towards the tail. The fish is then flipped to the other side and the whole process is repeated again to produce a double fillet. Another one happens to be “single”, which is supposedly more complex than the cutlet, it produces two separate fillets, one from each side of the fish. Likewise, there is also a “J” cut, which is sliced in the same manner as a single fillet, but the pin bones are removed by cutting a J shape from the fillet.