separation of meat from bones; ease of filleting/boning
Cooking term describing how easily meat comes off the bone, or the act of removing bones. Often used when evaluating fish or poultry.
This fish is easy to fillet, so even children can eat it easily.
Simmering improves the separation of meat from the bone.
Compound of 骨 (bone) and 離れ (separation, coming off), from the verb 離れる (to separate).