What defines a fish fillet?

A fish fillet is defined as a cut of fish that is free from bones, which distinguishes it from other forms of fish preparation. Filleting involves removing the flesh of the fish from the bones, leaving a boneless piece that is easier to cook and eat. This makes fillets particularly popular because they offer convenience and are often favored in cooking due to their ability to be seasoned and cooked quickly.

In contrast, the other options do not accurately encapsulate the definition of a fish fillet. While a preparation method for cooking fish may apply to various techniques, it doesn't specify what a fillet actually is. A type of fish sauce refers to a condiment used in culinary practices, which is unrelated to the cut of fish itself. Lastly, a whole fish ready for grilling is the entire fish with bones included, differing from the boneless nature of a fillet. Thus, the identification of a fillet as a boneless cut captures its essence accurately.