Sea Dog
- Bass Pro Shops Folding...Bass Pro Shopping$79.99
- Bass Pro Shops Deluxe...Bass Pro Shopping$129.99
- Bass Pro Shops Folding...Cabela's$79.99
- MAXXTUFF Heavy-Duty...Amazon.com$449.00
- Bass Pro Shops Deluxe...Cabela's$129.99
- Portable Fish Fillet ...Temu$60.05$290.36
- Avocahom Folding Fish...Amazon.com$126.99
- Sea-Dog 326535-3 Square...Zoro.com$168.99
- TACO Marine Adjustable...Bass Pro Shopping$269.99
- Sea-Dog 326525-3 Round...Zoro.com$157.99
Hupmad 37" Folding Fish...Amazon.com$114.99- Sea-Dog 326530-3 Square...Zoro.com$129.99
- Avocahom Folding Fish...Amazon.com$126.99
- Zimtown Folding Portable...Walmart$69.99
- Vantegas Boat Cutting...Amazon.com$89.99
- Sea-Dog 326520-3 Round...Zoro.com$129.99
- Five Oceans Boat Cutting...Amazon.com$116.90
- Sea-Dog Fillet Table Only...Amazon.com$96.99
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Fillet (cut) Fillets of dory, a type of fish. A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.
Description. A thick slice of beef tenderloin. A braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Filet Mignon from Eddie V's in Fort Lauderdale, FL. Filet mignon (/ ˌ f iː l eɪ ˈ m iː n j ɒ̃ /; French: [filɛ miɲɔ̃]; lit. ' "delicate, fine or cute fillet" ') is a cut of meat taken from the smaller end of the tenderloin, or psoas major of a cow. In French, it mostly refers to cuts of pork tenderloin.
Fillet geometry, when on an interior corner is a line of concave function, whereas a fillet on an exterior corner is a line of convex function (in these cases, fillets are typically referred to as rounds). Fillets commonly appear on welded, soldered, or brazed joints.
A Beef Wellington dish Chateaubriand steak with Béarnaise sauce Steak au poivre prepared with filet mignon. Beefsteak is a flat cut of beef, usually cut perpendicular to the muscle fibers. Beefsteaks are usually grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole.
In French heraldry, the 'fillet bordure', adhering to the outer edges of the field in the same manner as the bordure, is the filière. In English heraldry, the 'fillet chevron' is the couple-close. Filleting and fimbriation. The terms fillet and fimbriation share etymological roots with words associated with clothing, sewing and stitching.