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A name for a boneless piece of meat, poultry, or fish or the term used to refer to the process of preparing one section of meat, poultry or fish by removing the bones.

A thin strip of fish that has been cut from the fish fillet. Also referred to as a fish finger or baton, the goujonette is cut across the width (not length) of a raw fillet, providing a strip, generally less than 1 inch wide, that is cut from the top to the bottom of the fish fillet.

A lean saltwater fish that has a white flaky flesh and a mild taste. It is available in fresh or frozen fillets.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A saltwater game fish from the North Pacific. The lingcod has lean, flaky white meat that is mild flavored and is available in fresh or frozen fillets.

A type of flatfish that is a member of the flounder family. The skin on the top side is grayish brown to black with the underside white, typical of flatfish which lay on their underside and have two eyes on their top side or left side when considered in a vertical, rather than flat position.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

Trout fillets or whole fish that is cured and flavored with smoke from burning aromatic wood. The smoke from the smoldering wood gives the trout a sweet, mild flavor and a tender, moist texture.

Fish fillets that have been cured with smoldering, aromatic hardwood. Placed into a smoking chamber, the fish filets are exposed to smoke from the burning wood gives which provides a distinctive smoky flavor and aroma.

A fish classification, including species such as trout, bass, cod, pike, snapper and salmon, which has a backbone along its upper body with a fillet located on both sides.

A slice of meat, fish or poultry that is cut across the fillet at an angle, exposing more surface area, making the piece appear larger.

A knife with an 8 to 15 inch blade used for carving large roasts, poultry, and filleting large fish....

A knife consisting of a thin flexible blade, typically 6 to 11 inches long, used for filleting fish....

Cuts of meat that are cut to an individual serving size from a primal or sub-primal cut. Examples of portion cuts are steaks, chops, fillets and medallions.

A long narrow fish that is found in the southern hemisphere ocean waters off the coast of Australia and New Zealand.

The largest member of the herring family, it has a slight oiliness to it and a mildly sweet flavor that resembles pompano and salmon.

A type of fish related to the cod that is found in the waters of the North Atlantic. It has a white flesh and mild flavor and is usually available already filleted.

Skinless breasts of chicken, turkey, or game birds, generally with one wing bone attached. The term also refers to skinless and boneless fish fillets.

To remove the skin from fish, poultry or game for reasons which include diet, taste and appearance. The skin is removed before or after cooking, depending on the reason for its removal and how it is going to be cooked.

A saltwater fish, related to the tuna, with an oily, soft, pale flesh, that is sometimes pink, which when cooked, becomes flaky and firm with an off-white color.