Translation guide
The English word 'fillet' can refer to a boneless cut of meat or fish, or the act of preparing such a cut. In Japanese, the equivalent depends on the type of food and context.
Referring to a piece of meat or fish with bones removed, often used in cooking.
Loanword from English, commonly used for fish or meat fillets, especially in Western-style dishes.
このフィレはとても柔らかい。
This fillet is very tender.
The process of removing bones from meat or fish to create a fillet.
Literally 'remove bones', the most common way to describe filleting in everyday language.
魚の骨を取ってください。
Please fillet the fish.
切り身 is the most general term for a fish fillet, often pre-cut and sold in supermarkets. フィレ is a loanword used for both fish and meat, especially in Western dishes. さく is a block of fish used for sashimi, not typically cooked.
スーパーで鮭の切り身を買う。
I buy salmon fillets at the supermarket.
レストランでフィレステーキを食べる。
I eat fillet steak at a restaurant.
寿司屋でマグロのさくを見る。
I see a block of tuna fillet at a sushi restaurant.
General term for a slice or fillet of fish, often used in everyday cooking.
鮭の切り身を買った。
I bought a salmon fillet.
Refers to a block or fillet of fish, especially for sashimi or sushi. Often used for tuna or salmon.
マグロのさくを刺身にした。
I sliced the tuna fillet into sashimi.
Specifically refers to fillet of meat, such as beef or pork tenderloin. Often used for high-quality cuts.
ヒレ肉のステーキを注文した。
I ordered a fillet steak.
Traditional Japanese technique for filleting fish into three pieces (two fillets and the backbone). Used specifically for fish.
彼は魚を三枚におろすのが上手だ。
He is good at filleting fish.
Loanword verb phrase, used in cooking contexts, especially for meat or Western-style preparation.
この肉をフィレにしてください。
Please fillet this meat.