What is the term for removing the skin and bones from fish?

Prepare for your Culinary Precision Exam. Utilize flashcards and multiple-choice questions, each with hints and explanations. Get ready to excel in your test!

The term for removing the skin and bones from fish is filleting. This process involves creating a boneless, skinless piece of fish that can be easily cooked and served. Filleting typically requires precise knife techniques to ensure that the flesh of the fish is preserved while the skin and bones are carefully separated. This skill is essential in both professional kitchens and in home cooking for preparing fish dishes.

Deboning refers specifically to the removal of bones, but it does not inherently include the removal of skin. Trimming generally pertains to cutting away excess fat or undesirable parts of meat, but does not encompass the complete removal of skin and bones as filleting does. Skinning is solely focused on removing the skin, not the bones, which further distinguishes it from the process of filleting. Therefore, filleting is the most accurate term for the entire process of preparing fish by removing both skin and bones.

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