Boneless cuts of fish or meat; decorative bands or narrow strips used in design or architecture.
From Old French 'filet,' diminutive of 'fil' (thread), from Latin 'filum.' Named for being thread-like or thin strips.
A fish fillet is named after a thread—the connection is that both are thin and separate from their source, and you can see the thread-like concept in architectural fillets too.
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