Fillets

The carefully filleted fish is precisely portioned and perfectly useable in the industrial kitchen.  

The filets are boneless and can be offered as natural fillets, but also tastefully breaded, in a "meunière" dusting or a coating to your taste. Prefried, fully cooked or raw. 

The back part of the fillet, or 'loin' is the most tasty and juicy part of the fillet.