三さん枚まいおろし

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.

See also: 三枚

• 魚さかなを三さん枚まいおろしにするのは料りょう理りの基き本ほんだ。

  Filleting a fish into three pieces is a basic cooking skill.

• 彼かれは鯛たいを手て際ぎわよく三さん枚まいおろしにした。

  He deftly filleted the sea bream into three pieces.