Fillet

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This article/section is a stub — probably a pile of half-sorted notes and is probably a first version, is not well-checked, so may have incorrect bits. (Feel free to ignore, or tell me)


A usually boneless cut of meat or fish.

Often a slice of irregular size, cut parallel to the backbone, regularly skinless and without pinbones.

Due to the size of many fish this is often between 50 to 350 grams, 2 and 12 oz.