Fillet (cut)

A fillet or filet (UK: /ˈfɪlɪt/ FIL-it, US: /fɪˈleɪ/ fil-AY; French loanword, pronounced [filɛ]) is a boneless portion of meat (including fish) cut from an animal.

The contents of the abdominal cavity (guts and other organs) also need careful detaching from the fillet.

Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone.

The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock.

[1] A fletch is a large boneless fillet of halibut, swordfish or tuna.