lautnusantara.com Fillet is a slice of fish meat without scales and bones (sometimes also without skin), taken from both scales of the fish's body, sometimes the two pieces are interconnected and also called "butterfly fillet". Fillet can also be called a part of the fish obtained by cutting the whole fish, along the spine starting from the head to near the tail. The spine of the ribs that separate the body from the abdominal cavity is not cut during the cutting. Fillet meat obtained by cutting like this, the bones or fish bones that are included are generally very few (Riyanto et al., 2012).

The consumer advantage of filleting fish is that they can get a practical product, so the time needed to cook becomes faster. For producers, filleting is an effort to obtain added value because the results from selling fillets are higher than selling whole fish. Waste from fillet production in the form of fish heads, innards and fish bones can still be processed into fish meal, poultry feed, fertilizer or other products. Frozen fillets can be stored long term as raw materials for processed food products.

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A good fish fillet is:

1. fillet which has white meat

2. bright and clean

3. very fresh smell

4. and a dense, compact and elastic texture.

Types of Fish Fillets

The various types of fillets are skin-on fillet, skinless fillet, single fillet, which is fish flesh cut along the spine, and butterfly fillet, which is two single fillets connected by an uncut section (Ilyas 1983). Fish can also be formed into several types of fillets, including (Rogers et al 2004):

1. Block fillet, which is the part of the fish meat that comes from both sides of the fish's body, usually the two parts of the fish meat are not broken.
2. Cross-cut fillet is a fillet that comes from flat fish, where a fillet is made on each piece of fish.
3. Quarter-cut fillet, which is a fillet made from flat fish meat, where the fish meat from each side of the fish's body is made into two fillet parts.
4. Single fillet, which is a fillet that comes from one side of the fish's body.

Steps to Fillet Fish

1. Cutting the Head. Position the knife behind the pectoral fins of the fish, cut diagonally downwards, doing this on both sides of the fish.
2. Remove the Tail. Position the knife at the base of the tail, cutting straight down.
3. Fish Body Filets. Starting at the base of the head, press and cut through the bone to the tail. Cut around the ribs to separate the fillets.
4. Trim the Edges. Trim the edges of the fillet to remove the belly and back edges of the fish.
5. Removing Fish Skin. Starting from the tail end of the fish, cut between the skin and the flesh, holding the skin, move the knife across the fillet to the base of the head.

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