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3. Fillet (cut) - Wikipedia

   en.wikipedia.org/wiki/Fillet_(cut)

   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.

4. Butterflying - Wikipedia

   en.wikipedia.org/wiki/Butterflying

   Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.

5. Fish fillet - Wikipedia

   en.wikipedia.org/wiki/Fish_fillet

   A fish fillet, from the French word filet ( pronounced [filɛ]) meaning a thread or strip, [1] is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.

6. S'mores Boards Are the New Charcuterie Boards - AOL

   www.aol.com/smores-boards-charcuterie-boards...

   May 29, 2024 at 10:34 PM. S'mores Boards Are the New Charcuterie BoardsEvin Krehbiel. "Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Within the past ...

7. Fillet knife - Wikipedia

   en.wikipedia.org/wiki/Fillet_knife

   A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long. This allows them to move easily along the backbone and under the skin of meat. [1]

8. What to eat now: Can a tinned fish board be better than a ...

   www.aol.com/news/eat-now-tinned-fish-board...

   Jenn Harris' favorite dishes of the week, including a tamal with caviar, tinned fish boards and more.