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Crisp Fish Bones

Appears in
Mouthfeel: How Texture Makes Taste
Mouthfeel

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
Fish bones contain less collagen than does the skin, but there is enough in some types of fish skeletons to allow them to be deep-fried and turned into a snack. In the case of smaller fish, such as sprats and mackerel, even the heads and gills can be used.
In Japan, among other countries in Asia, deep-fried fish bones seasoned with sweet soy sauce or other condiments are served as a form of candy. The bones from fish with a lot of cartilage—for example, skate and eel—are especially well suited and become very crunchy.

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