Fish fillets

Fish fillets are thin, clean portions of meat extracted from different types of fish, without bones or skin, prepared to facilitate cooking and consumption. They are a versatile and widely used ingredient in cooking due to their quick preparation and delicate texture.

Fish is a food that comes primarily from aquatic environments, both freshwater and saltwater, and its origin can vary by species, from the ocean to rivers and lakes. Fillets are obtained by cutting the whole fish laterally, removing the bony parts and the skin to create a product that is ready to cook.

Regarding their nutritional properties, fish fillets are an excellent source of high-quality protein, low in saturated fat, and rich in omega-3 fatty acids, which promote cardiovascular and brain health. They also provide B vitamins, minerals such as phosphorus and selenium, and are easy to digest.

In Latin America, fish fillets are also commonly known as filetes de pescado, although in some countries terms like tilapia fillets (when that type of fish is used), mojarra fillets, or simply fish fillet are used. In certain places, due to their similarity to meats, they may also be called lomitos de pescado (fish tenderloins).

This ingredient is fundamental in numerous recipes, from grilled and baked preparations to fried or stewed dishes, allowing for a great variety of flavors and culinary techniques.