A boneless, flat piece of meat or fish. It is a type of cut or slice of meat. Unlike steak, it is cut parallel to the spine and comprises of skeletal muscle and fat. They do not contain the backbone of the fish and are therefore easier to eat.
A knife with a flexible blade is used to fillet a fish. The process involves cutting of the fish just behind the gills and then taking the skin off by holding the fillet by the tail. The knife is then inserted between the flesh and the skin in a cross wire position and cut in the direction where the head was. It is not very easy to get it right the first few times. Ready made fish fillet is also available in the market.