Fillet Fish Cut
The fillet fish cut is a very meaty one, taken from the side of the animal, and sliced along the spine. In this form, the fish cuts take on the natural shape of the cut, as opposed to a specific shape or size. Fillets also have the bone removed, though they can still contain smaller ones. When preparing this cut, you usually remove the skin, as well.
Cuts of fish from salmon often come available as a fillet, and sometimes as sole. You also have cod, perch, trout, bass, and walleye available as a fillet cut of fish. Fillet is one of the more common cuts. It is very easy to cook and eat. When preparing them, sauteing or poaching is ideal to bring out the best flavour possible.