How to pronounce “fillet” in English

Then, opening year, at the time there was a lot of airline fillet, and you used to be able to get wholemedallion fillet at United first class, and everybody was doing that back then still.So they had these tails that no one wants, and it was really cheap.

If I can get my knife out of the--So this whole beef fillet, it's got a couple of different lobes on it, some silvering on one side.Just want to separate the lobes.

So then you put the beef into the pan.breaking down the beef fillet a little bit.

Like, my friend who is in this business, said that there's only about 27 people left that you could say true artisans.And the way they fillet the fish is so beautiful.They're sculptural, that you could actually tell who the artisan is.

You get used to telling a version of a story.and I can fillet him or her.

I still had like-- I think I was 3/4 of the way there.I still had one Fillet of Fish.I mean it. I almost vomited six times because it is the smell of fillet of fish shoved into your mouth.

And a few people, my chefs say, wow, this is so fancy.You should fillet it.And I say, no, in Vietnam, we don't fillet anything.

from Sorge and from all the Rote Kapelle, and all these other agents.And he fillets it out, and he leaves in the bits-- because if you read the originals, you see that every intelligence report, it's never a slam dunk.It's always like, on the one hand, but this other person says.

Yeah, to take over, because they have to be the fourth.They use only the fillets of the wolffish fish for the hardfiskur, but they then dry the heads and the bones and they send them

So agemono, yakimono, mushimono, nimono, which is simmered foods or not raw food.And tataki is essentially a big fillet that is seared, marinated very simply, and then sliced and served.It's one ingredient with a couple of seasonings.

It's what's going along with it.You're talking about a fillet, something that's dime a dozen compared to what's in my case.And you look in my case.

Carole's young Michelle is growing it can get caught on one of those thingsgo in we buy plastic so I fillet this

So it's an experience.And I get people that want fillets.And if that's what you want, then that's what you want.

But it's something that at least helps you understand when you're going to slice the fish, what you're looking for.Because you can buy good fillets of things at markets.The hard one is the shape that you want the tuna from.

Carole's young Michelle is growing it can get caught on one of those thingsrunner I thought it related with the fillets no plant in a pan and plenty to eat it open the stomach on the web was

Thank you. Sure, sure.So what we're going to start with is a big fillet.I've got a whole-- not entirely the whole thing.

So bonito flakes-- have you ever shaved bonito flakes?This is what a bonito-- this is one fourth of the fillet of a-- like, a five to seven kilo bonito, like a albacore tuna or yellowfin tuna, bluefin tuna.These bluefin tunas are just not the ideal source for making bonito-- for making-- we'd call it katsobushi,

It's like, oh, OK.Well, a fillet. Really?It's like, well, come talk to me.

And I got them, and I cut them into little pieces, and I was serving fillet.And I sort of created that dish using fillet.And today, the airline industry stopped serving fillet, and we buy a grass fed.

And today, the airline industry stopped serving fillet, and we buy a grass fed.We continue to improve using a grass fed beef fillet, and we're using an organic watercress for the bedding.So the recipe is traditional, but just the way we present it.

that'll make it a more fun effect so i'm going to turn this hereand so basically what we're cooking is a nice salmon fillet here the skins on andthe first trick that i've learned in restaurants is to get your pan incredibly smoking hot and this is something that a lot of

It's called kezuriki. And see how it's shaped?So what you will do-- this piece of fish has been filleted, cooked, smoked,and inoculated with a mold.

Sylvia Earle came late to the lunch table.And there's just one tray left with sort of fillets labeled fish.She goes what kind of fish?

I'm trying to read you to see where you're at.Because so many people are like, fillet.I'm comfortable. And it's like, OK, great, a fillet.

And I sort of created that dish using fillet.And today, the airline industry stopped serving fillet, and we buy a grass fed.We continue to improve using a grass fed beef fillet, and we're using an organic watercress for the bedding.

And he said, wait and think what you want, he said politely.But he said, you can always be filleted like a salmon.And he said, there'll be plenty of surgeons who will do that, but I won't.

I am so proud of the work that I've been able to do on social media to democratize personal finance.I am so in love with so many other creators that have taught me how to descale salmon fillet, because I learned a skill.There's a YouTube channel called "Dad, How Do I," and it'll teach you how to unclog a toilet or tie a tie.

I still had one Fillet of Fish.I mean it. I almost vomited six times because it is the smell of fillet of fish shoved into your mouth.There was kind of a chartreuse hue on your face.

Get to searing. So we got a little sturgeon fillet here.

Then just take the head and the tail, tell the fish monger to not give you fillets, to filet it if you don't want to filet the fish.

And this is a true story, so I'm just going to-- I went to Fairway and I had a fillet, right?

It's something that we want you to remember.It's not like going into a place and going, yeah, I'm going to have the fillet.It's like, oh, OK.

Because so many people are like, fillet.I'm comfortable. And it's like, OK, great, a fillet.But let me see what else.

Pad Thai is this mystical, magical dish in which when I hire new cooks, I ask them to fillet a fish,

smaller cut. And I thought the flavor was great, but I thought the beef was a little chewy.Then, opening year, at the time there was a lot of airline fillet, and you used to be able to get wholemedallion fillet at United first class, and everybody was doing that back then still.

So they had these tails that no one wants, and it was really cheap.And I got them, and I cut them into little pieces, and I was serving fillet.And I sort of created that dish using fillet.

You should fillet it.And I say, no, in Vietnam, we don't fillet anything.That's just not how it happens.

I said to my friend, this really sounds unbelievable.And I said, like the doctor said, I can always be filleted.I'll just try it.