Fish bones are rich in calcium and bioactive peptides and can be used as ingredients for the manufacture of functional foods or to improve the technological properties of food. The primary product of the fish industry is fish fillet. Removing inedible components also improves the value/unit and reduces transportation cost. Fish frames are the leftovers from fish fillet production, and they consist of protein, lipid, and bones. In turn, fish bone is mainly composed of minerals such as calcium phosphate and proteins that can be used as ingredients in the food industry. Fish bones have great potential as a source of bioavailable calcium.

Sometimes the larger bones and tough shells are crushed or partly crushed in the muscular throat and gullet. Otherwise, the whole mouthful passes to the stomach. Here it is mashed to a pulp and various juices are added to extract some of the usable food elements.

Fish bones, often overlooked, can provide several health benefits when consumed, particularly if they are small, soft, and properly prepared. Here are some of the key benefits:

1. Rich in Calcium: Fish bones are an excellent source of calcium, which is essential for maintaining strong bones and teeth. This is particularly beneficial for individuals who may not consume enough dairy products.
2. Omega-3 Fatty Acids: While the flesh of fish is well-known for its omega-3 fatty acid content, fish bones can also contribute to overall omega-3 intake, especially when fish is consumed whole (e.g., in dishes like fish soup or canned fish).
3. Protein Source: Fish bones contain collagen and other proteins that can be beneficial for joint health and skin elasticity.
4. Minerals: In addition to calcium, fish bones can provide other essential minerals, such as phosphorus and magnesium, which are important for various bodily functions.
5. Digestive Health: Some traditional diets include fish bones as a source of dietary fiber, which can aid in digestion.
6. Culinary Uses: Incorporating fish bones into broths or stocks can enhance the flavour of dishes while also extracting nutrients, making it a nutritious addition to many recipes.