The process of cutting meat or fish into fillets by removing bones, or decorating something with a thin band or stripe.
From 'filet' or 'fillet' (Old French 'filet', meaning thin strip or thread) + '-ing' (gerund suffix). The word describes the action of creating thin strips.
Fileting is one of those kitchen skills that separates casual cooks from confident ones—once you understand the anatomy of a fish, running your knife along the bones becomes almost meditative!
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