Fish fille

Fillet of fish is the fish cut on length along a backbone on two longitudinal half; scales, the head, a backbone, humeral and large costal bones, interiors, fins, a black belly film are removed; clots of blood are smoothed out. Are most popular for cooking of fillet of a salmon, a mackerel, a hake, a pollock, to a putass, a makrorusa, a herring, a squid. Fillet in Russia was unambiguous definition of fillet of fish, but subsequently began to apply this definition to fowl, and animals cleared of bones that is not absolutely correct (but, perhaps, copies the American option of the use of the word Fillet).