noun Building Trades.
Origin of filleting
- a boneless cut or slice of meat or fish, especially the beef tenderloin.
- a piece of veal or other meat boned, rolled, and tied for roasting.
- a decorative line impressed on a book cover, usually at the top and bottom of the back.
- a rolling tool for impressing such lines.
- Also called list.a narrow flat molding or area, raised or sunk between larger moldings or areas.
- a narrow portion of the surface of a column left between adjoining flutes.
verb (used with object)
- to cut or prepare (meat or fish) as a fillet.
- to cut fillets from.
Origin of fillet
Examples from the Web for filleting
Contemporary Examples of filleting
While I was filleting barramundi and julienning carrots, I saved like a man with a plan.A Young Chef Travels to Calabria, Italy, and Learns the Old Ways of Cooking
November 28, 2013
Historical Examples of filleting
Prepare fillets of whitefish according to the directions for filleting fish in Art. 28.Woman's Institute Library of Cookery, Vol. 3
Woman's Institute of Domestic Arts and Sciences
A cheap and excellent dish is made by filleting the tail of cod, egging and crumbing the pieces and frying them.Nelson's Home Comforts
The ribs c of the arms are then added, and the body is completed (ready to receive the teeth), by filleting in the corners.
Tooling with dies is essentially different from filleting in the method of execution.
Simple gold lines along the back and corners of the cover are excepted; such work is known as "filleting."
- Also called: fillet steaka strip of boneless meat, esp the undercut of a sirloin of beef
- the boned side of a fish
- the white meat of breast and wing of a chicken
- a narrow decorative line, impressed on the cover of a book
- a wheel tool used to impress such lines
verb -lets, -leting or -leted (tr)
Word Origin for fillet
early 14c., "headband," from Old French filet (12c.) "thread, filament; strip, ligament," diminutive of fil "thread" (see file (v.)). Sense of "cut of meat or fish" is from late 14c., apparently so called because it was prepared by being tied up with a string. As a verb, from c.1600, "to bind with a narrow band;" meaning "to cut in fillets" is from 1846. Related: Filleted; filleting.