Fish fillet without bones

Boneless fish fillet is a portion of meat obtained by carefully cutting a fish, separating the flesh from the bones and skin to facilitate its consumption and preparation in recipes. This ingredient is highly valued in cooking for its versatility, soft texture, and quick cooking time.

The origin of the fish fillet varies depending on the species used, which can range from freshwater fish to saltwater fish, such as hake, salmon, cod, tilapia, among others. The fillets are obtained through a technique that removes the bones and sometimes the skin, allowing for simpler and safer preparation, ideal for dishes like grilled, fried, baked fish, or in ceviches.

Regarding its properties, the fish fillet is an excellent source of high-quality protein, low in saturated fats, and rich in omega-3 fatty acids, which promote cardiovascular and brain health. Furthermore, it provides B-complex vitamins and minerals such as phosphorus, selenium, and iodine.

In different regions of Latin America, the fish fillet is also known as "clean fish fillet", "boneless fillet", or simply "fish fillet". In some countries, the term "fish steak" is used to refer to similar cuts.