fillet of cod, blackened with olive oil & spice
A fillet (or filet) from the French word “filet” is a cut or slice of boneless meat or fish. In preparation for filleting, the scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet.
Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine as is the case with steaks. The remaining bones with the attached flesh is called the “frame”, and is often used to make fish stock. As opposed to whole fish or fish steaks, fillets do not contain the fish’s backbone; they yield less flesh, but are easier to eat.
Special cut fillets are taken from solid large blocks; these include a “natural” cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed.
Cod is the common name for the genus Gadus of demersal fishes, belonging to the family Gadidae. Cod is popular as a food with a mild flavour and a dense, flaky white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. It is also frequently consumed in Portugal, Spain, Italy and Brazil. Cod flesh is moist and flaky when cooked and is white in colour.
Example of Blackened Filete de Cod at La Casita Gastown: