A fish fillet, from the French word filet /filɛ/ meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone. In preparation for filleting, any scales on the fish should be removed.
TUNA YELLOW FIN( MIDDLE CUT)
THALAPATH( MIDDLE CUT) KG
THALAPATH FILLET KG
SAPPARA (MIDDLE CUT) KG
SAPPARA FILLET KG
MULLET FILLET KG
MODHA FILLET KG
PANGASIUS FILLET (KG)
SOLE BLACK FILLET KG