A fish fillet is a boneless piece of fish cut from the side of a whole fish. It is usually skinless, but can be prepared in different ways depending on the dish.
Fish fillets are widely used in various cuisines around the world including Mediterranean, Asian, and American cooking. The technique of filleting fish dates back centuries, allowing cooks to prepare fish in a way that removes bones for easier consumption.
Fish fillets have a delicate flavor that can vary significantly depending on the type of fish used. Commonly, they have a mild, slightly sweet taste that can absorb flavors from marinades or seasonings well.
Fish
Fish is the primary ingredient, which can be any type of fresh or saltwater fish such as salmon, cod, tilapia, or halibut.
Salt
Commonly used to season the fillet, enhancing the natural flavors of the fish.
Pepper
Used as a seasoning to add a touch of heat and depth to the taste.
Olive Oil or Butter
Often used for cooking the fillet, providing moisture and richness to the dish.
Lemon Juice
Typically used to marinate or garnish the fish, adding acidity that brightens the flavors.
Fish
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