三さん枚まいおろし

さ

ん

ま

い

お

ろ

し

Meanings

1

noun

three-piece filleting (of fish)

A fish-butchery technique that yields two boneless fillets and a middle section with the backbone. Often used in Japanese cooking.

Written forms

三さん枚まいおろし
Standard spelling using おろし (from 下ろす).
三さん枚まい下おろし
Variant using the kanji 下; also common.
三さん枚まい卸おろし
Variant using 卸; less common.
三枚下さんまいおろし
Variant with okurigana omission; rare.

Kanji

三three
枚sheet of..., counter for flat thin objects or sheets
下below, down, descend
卸wholesale

Similar words

三さん枚まい
三枚 means 'three flat objects'; 三枚おろし specifically refers to the filleting technique.
おろす
おろす (下ろす) means 'to cut or take down'; here it refers to filleting.

Etymology

Compound of 三枚 (sanmai, 'three flat pieces') and おろし (oroshi, nominalized form of 下ろす orosu, 'to cut into pieces'). The term describes the result: three pieces from one fish.