filleting


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fil·let

 (fĭl′ĭt)
n.
1. A narrow strip of ribbon or similar material, often worn as a headband.
2. also fi·let (fĭ-lā′, fĭl′ā′)
a. A strip or compact piece of boneless meat or fish, especially the beef tenderloin.
b. A boneless strip of meat rolled and tied, as for roasting.
3. Architecture
a. A thin flat molding used as separation between or ornamentation for larger moldings.
b. A ridge between the indentations of a fluted column.
4. A narrow decorative line impressed onto the cover of a book.
5. Heraldry A narrow horizontal band placed in the lower fourth area of the chief.
6. Anatomy A loop-shaped band of fibers, such as the lemniscus.
tr.v. fil·let·ed, fil·let·ing, fil·lets
1. To bind or decorate with or as if with a fillet.
2. also fi·let (fĭ-lā′, fĭl′ā′) To slice, bone, or make into fillets.

[Middle English filet, from Old French, diminutive of fil, thread, from Latin fīlum; see gwhī- in Indo-European roots.]
References in periodicals archive ?
It looks dramatic (even if you end up filleting the fish).
Another team of men in brown numbered uniforms does the initial filleting, knives sweeping in practiced incisions through the pale pink flesh to leave, in seconds, a carcass of head and bone.
FISH filleting is a time-served skill that demands stamina as well as dexterity: a good merchant can easily prepare more than 100 fish in an hour.
The increase in the hardness of the fillets provides a potentially important economic value for the fish filleting industry.
Blend the chutney ingredients to a fine paste and spread over the side of each fillet that was on the bone before filleting. Leave to marinate for 10 minutes.
If you are skilled at filleting flounders you won't have much trouble transferring your talent to stingrays, for the procedure is nearly identical, the difference being that rays have cartilage in place of bones.
When the solder paste reflow and board quality are controlled, it is possible to achieve nearly 100% filleting on the toes, while maintaining a good ground connection.