Fillet may refer to: *

Annulet (architecture) An annulet is a small square component in the Doric capital, under the quarter-round. It is also called a fillet or listel, although ' and ' are also more general terms for a narrow band or strip, "a narrow band in architecture: fillet" such a ...

, part of a column capital, also called a fillet * Fillet (aircraft), a fairing smoothing the airflow at a joint between two components *

Fillet (clothing) A fillet was originally worn in classical antiquity, especially in cultures of the Mediterranean, Levant and Persia, including Hellenic culture. At that time, a fillet was a very narrow band of cloth, leather or some form of garland, frequently ...

, a headband *

Fillet (cut) A fillet or filet (, ; from the French word , ) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. Meat Beef ...

, a piece of meat * Fillet (geology), a feature on the surface of the Moon *

Fillet (mechanics) In mechanical engineering, a fillet is a rounding of an interior or exterior corner of a part design. An interior or exterior corner, with an angle or type of bevel, is called a " chamfer". Fillet geometry, when on an interior corner is a line ...

, the filling of an interior corner * Fillet (picture framing), a small piece of moulding which fits inside a larger frame, also known as a "slip" *

Fillet (redaction) To fillet in the sense of literary editing is a form of censorship or redaction effected by "cutting out" central letters of a word or name, as if the skeleton of a fish, and replacing them with dashes, to prevent full disclosure (e.g. ' for " Wi ...

, editing, to cut out letters of a word or name to prevent full disclosure (e.g. "W————m P————t" for "William Pitt") *

Fish fillet A fish fillet, from the French word () 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 fillet ...

See also