Filleting is a special cutting technique that is mainly used for the preparation of fish and fruit. The flesh of the fish is separated from its spine and then from the rest of the bones as elegantly as possible. It's also important to ensure that the fish remains in one piece. Filleting citrus fruits such as oranges or grapefruits refers to the process of separating the fruit flesh from the ribs. Before filleting, the fruit has to be peeled and all the pith removed. Sometimes, 'filleting' is also used to describe the process of removing poultry and other meat from the bones.