ヒレ

also: フィレ · フィレー

ヒ

レ

Common wordFreq.FrequencyTop 20,000

Meanings

Food and meat term for a boneless fillet or the tenderloin cut; common in compounds such as ヒレ肉, ヒレカツ, and 魚のフィレ.

from French filet

〈物もの〉のヒレを揚あげるto deep-fry a fillet/tenderloin (of a given meat)
豚ぶたのヒレを揚あげてカツにした。
I deep-fried the pork tenderloin to make a cutlet.
〈物もの〉のヒレを焼やくto grill/pan-fry a fillet/tenderloin (of a given meat)
牛ぎゅうのヒレを厚あつめに切きって焼やいた。
I cut the beef tenderloin into thick slices and grilled it.

ロース
ロース is the loin or roast cut of meat, while ヒレ is the leaner tenderloin cut.
サーロイン
サーロイン is the fattier sirloin cut, while ヒレ is the leaner, more tender tenderloin cut.

ひれ
鰭 is a homophone meaning an animal's fin, while ヒレ (usually in katakana) refers to the meat cut called fillet or tenderloin.
フィン
ヒレ refers to a fish's natural fin, whereas フィン refers to a man-made fin such as a swim fin or a stabilizing fin on equipment.
サーロイン
ヒレ is the lean, tender tenderloin cut, while サーロイン is the fattier, more marbled cut from the upper middle of the loin.
ロース
ロース (a fattier cut like sirloin or loin) and ヒレ (a leaner tenderloin cut) are both cuts of meat that learners often mix up when reading menus.

ヒレUsage38%
Common katakana spelling for the food term meaning a fillet or tenderloin; context distinguishes it from ひれ meaning an animal fin.
フィレUsage59%
Attested variant closer to the French-derived form; used especially in food and meat contexts.
フィレーUsage3%
search-only kana form
Search-only reading; useful for lookup but not the normal spelling to choose in ordinary writing.

Borrowed as a food term from French filet. The spellings ヒレ and フィレ reflect Japanese katakana adaptations of that loanword.