fillet

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fillet

 [fil´et]
1. a loop, as of cord or tape, for making traction during surgery.
2. in the nervous system, a long band of nerve fibers.

fil·let

(fil'et), Avoid the mispronunciation fi-lā'.
1. Synonym(s): lemniscus
2. A skein, loop of cord, or tape used for making traction on a part of the fetus.
[Fr. filet, a band]

fillet

(fĭl′ĭt)
n.
1. A narrow strip of ribbon or similar material, often worn as a headband.
2. also filet (fĭ-lā′, fĭl′ā′)
a. A strip or compact piece of boneless meat or fish, especially the beef tenderloin.
b. A boneless strip of meat rolled and tied, as for roasting.
3. Architecture
a. A thin flat molding used as separation between or ornamentation for larger moldings.
b. A ridge between the indentations of a fluted column.
4. A narrow decorative line impressed onto the cover of a book.
5. Heraldry A narrow horizontal band placed in the lower fourth area of the chief.
6. Anatomy A loop-shaped band of fibers, such as the lemniscus.
tr.v. fil·leted, fil·leting, fil·lets
1. To bind or decorate with or as if with a fillet.
2. also filet (fĭ-lā′, fĭl′ā′) To slice, bone, or make into fillets.

fil·let

(fil'ĕt)
1. Synonym(s): lemniscus.
2. A skein, loop of cord, or tape used for making traction on a part of the fetus.
[Fr. filet, a band]
References in periodicals archive ?
Prices start as low as $4 to $8 per fillet; however, you usually have to purchase in bulk and may be required to spend $ 100 to $200 or more in one purchase.
Yvonne Adam, Marketing Director of Young's Seafood, said: "Fusing the great taste of Gastro with the significant health benefits of Omega 3, our Tempura Battered Fish Fillets offer shoppers the best way to create their own restaurant quality experience at home".
To ensure uniform pieces of fish that cook at the same rate, we prefer to buy a whole center-cut fillet and cut it into evenly sized individual fillets ourselves.
Remove from the oven and serve the spiced fish fillets with the roasted vegetables.
Next, separate the head and collarbone from the top fillet, following the natural line where they meet and cutting about halfway through the fish.
The cooked fillets were evaluated for moisture content and total extractable protein.
Once the fillets have reached this temperature, remove them and leave to rest.
It's tempting to harvest a 10-inch bluegill with thoughts of its fillets browning in butter, but it only takes a few extra 7-inchers and a few extra minutes with the fillet knife to make up for the fillet weight of that 10-incher--a bit of extra effort as a matter of conscience and conservation.
Those two factors synergistically and detrimentally influence both the raw and cooked fillets texture of Pacific whiting.
These too Nortura can now consistently pick up, down to a size (for fully calcified bone) of 3 mm or 4 mm At Nortura the individual fillets emerge from the cut-up to the inspection stage well separated from each other, but the G2 has been shown to be capable of picking up small fragments even in packs of overlapping fillets.
SERVES 6 FOR THE MARINADE | 1tsp garam masala | 1/2tsp ground cumin | 71/2tsp ground coriander | 1/2tsp chilli powder | 1/2tsp turmeric | 1/2tsp salt | 1/2tsp ground white pepper | 1/4tsp fenugreek powder | 1/2 onion grated | 4 cloves garlic, crushed | 3cm ginger, peeled and grated | 75ml natural yoghurt | Juice half a lemon Mix together all the ingredients | 6 salmon fillets | Vegetable oil METHOD Gently coat the salmon fillets with the marinade, cover and leave in the fridge for 1-2 hours.
Ishida Europe has devised a bespoke weighing solution that has enabled Deutsche See Fischmanufaktur, Germany's market leader in seafood to weigh just two large fresh fish fillets for a fixed-weight pack while keeping the overall weight close to target.