Fillet

Fillet is a term used in both culinary and anatomical contexts. In the culinary world, a fillet (or filet) refers to a boneless cut or slice of meat or fish. In anatomy, fillet is used to describe a band or strip of tissue connecting two parts of an organ.

Culinary Fillet

In the culinary context, a fillet is a piece of meat or fish that has been cut or sliced away from the bone by a butcher, fishmonger, or chef. This is done to make the meat easier to eat, as well as to improve its presentation. Fillets can be made from a variety of meats, including beef, pork, chicken, and fish.

Preparation

The process of filleting involves removing the bones from the meat or fish. This can be done using a filleting knife, which is a thin, flexible knife designed specifically for this task. The fillet is then typically cooked and served as a main course.

Anatomical Fillet

In anatomy, a fillet is a band or strip of tissue that connects two parts of an organ. This term is often used in the context of the nervous system, where it can refer to a bundle of nerve fibers connecting different parts of the brain or spinal cord.

Function

The function of an anatomical fillet varies depending on the specific organ and tissue involved. In general, however, fillets serve to connect different parts of an organ, allowing them to communicate and function together as a cohesive unit.

See Also

• Butchery
• Anatomy
• Nervous System

References

Fillet Resources
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