- Bass Pro Shops Folding...Cabela's$79.99
- Portable Fish Fillet ...Temu$60.07$290.36
- Bass Pro Shops Deluxe...Cabela's$129.99
- Folding Portable Fish...Temu$59.49$290.36
- Fillet Table With DrawersBoat Outfitters$1,434.74
- MAXXTUFF Heavy-Duty...Amazon.com$449.00
- Folding Portable Fish...Temu$59.49$290.36
- Rod Holder Mount Fillet ...Boat Outfitters$128.59$160.74
- Dock Overhang Fillet ...Boat Outfitters$948.65
- Fillet Table With SinkBoat Outfitters$1,068.31
- Hupmad 37" Folding Fish...Amazon.com$114.99
- Avocahom Folding Fish...Amazon.com$124.99
- Old Cedar Flat Fillet ...Sportsman's Guide$99.99
- Seasucker Fillet Table,...Camping World$199.99
- Zimtown Folding Portable...Walmart$69.99
- Rod Holder Mount Fillet ...Boat Outfitters$273.71
- Ultimate Dock Fillet ...Boat Outfitters$3,342.61
- Buffalo Corp Sportsman...Camping World$150.99
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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 (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.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
v. t. e. During butchering, beef is first divided into primal cuts, pieces of meat initially separated from the carcass. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes more tender as distance from hoof and horn increases.
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.