also: ふぃれ · ふぃれー
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
This restaurant's tenderloin cutlet is tender.
Sprinkle salt on the fish fillet and grill it.
Tenderloin is low in fat.
I deep-fried the pork tenderloin to make a cutlet.
I cut the beef tenderloin into thick slices and grilled it.
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 (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.
Used to count fillet-like cut pieces of fish, e.g. as food ingredients.
Common katakana spelling for the food term meaning a fillet or tenderloin; context distinguishes it from ひれ meaning an animal fin.
Attested variant closer to the French-derived form; used especially in food and meat contexts.
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.