As my blog grows, I find myself writing more and more recipes based on orange fillets. So, I thought it is best to write a post on ‘how to properly fillet an orange’. It is a useful skill to have in the kitchen.
Filleting an orange is a weird thing. It’s one of those kitchen skills that some see as a task preserved for chefs, and some see as redundant. But wherever you stand, I’m here to tell you – it is simple and utterly worth your time!
Having a skin-free segment of orange can completely transform your dish. Elevating it from ordinary to exceptional.
Or as Charles Boyle (Brooklyn 99) would have told you – “It’s all about the mouthfeel.”
So, whichever way you look at it, I hope you will find this step-by-step guide useful.
This ‘how to fillet an orange’ will guide you on filleting any citrus like a pro. Quickly and easily – like peeling an orange.