Boneless or nearly boneless piece of fish cut lengthways from the sides of the fish – and also a verb ‘to fillet’. May or may not be skinned.
To fillet a fish remove the head and, using a thin, flexible knife, work firmly from the tail, holding the knife parallel to the backbone. Remove the fillet, then turn the fish over and repeat the process.
Read more about responsible fishing at Marine Stewardship Council.