Skinless describes meat, poultry, or fish that has had its skin removed before cooking or serving, most often to reduce fat and calories and to give a leaner texture. Common examples include skinless chicken breasts, turkey cutlets, and fish fillets, which can be grilled, baked, or pan-seared. Because skin also holds in moisture as it renders, skinless cuts cook faster and can dry out more easily, so they are often marinated, brined, or basted to compensate. Removed skin is sometimes kept and rendered separately for cooking fat, or crisped into a garnish.