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A fish fillet, from the French word filet (pronounced) meaning a thread or strip, 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.
Fish anatomy is the study of the form or morphology of fish. It can be contrasted with fish physiology, which is the study of how the component parts of fish function together in the living fish.
Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine. Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make fish stock.
The common ling is the longest and one of the largest of the cod-like fish, the Gadiformes, which can reach lengths of 200 cm and weights of 30 kg.
It can now be found in most supermarkets as fresh fillets or prepared freezer items. For example, it is used minced in fish fingers or as an ingredient in imitation crab meat and is commonly used to make fish and chips.
Air fryers are actually great for cooking fish, so don't be worried about throwing a fillet or two in your air fryer anytime you crave fish for lunch or dinner (or breakfast, but hey, who's...