Other
Fish fillet
A boneless portion of fish, cut from the side of the animal. Which species it is depends on the recipe. The fillet is muscle, with or without the skin.
Origin
Cut from whatever fish the dish calls for.
Flavour
As mild or as oily as that fish.
How to use it
Cook it until it just flakes. A thin fillet needs minutes, not a long roast.
Storage
Refrigerate on ice and cook the same day, or freeze.
Recipes using it
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