Are there any fish bones which are edible without canning or pressure cooking?
As the question states, are there any. I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the bone edible without having to pressure cook? My goal is to get calcium from bones with the least amount of cooking, if any at all.
Best Answer
Sprat and even larger fish like small jack mackerels (up to 10 cm length) are typically eaten with their spine bones when fried. The fins and heads are removed though.
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Quick Answer about "Are there any fish bones which are edible without canning or pressure cooking?"
You can eat just about ANY fish bones. I don't know if this qualifies with your "least amount of cooking". But, you can Deep-fry or Pan Fry (I use my wok with a bout a half inch of oil for this) anything from a smaller whitefish to a salmon.How do you soften fish bones without a pressure cooker?
Before cooking the fish, cut its skin in several places (not very deep just to make sure the skin is cut). Then rub it with salt, soak in wine, and let it rest for about 15 minutes. After an hour and a half in the oven smaller back bones should be soft enough to go down unnoticed.How do you cook fish so the bones are edible?
Fish bones, brains, cartilage and fat are nutritious, containing extra-high levels of vitamin A, omega-3 fatty acids, iron, zinc and calcium, according to Toppe. And using such scraps for human food could also benefit the environment by reducing pollution from processing facilities.Can you eat the bones of dried fish?
We usually pull it out and put it on our plate, but sometimes, we might wonder can you eat fish bones? The answer is somewhat surprising since we've typically been taught to remove all bones before we cook our fish. However, fish bones are completely edible.Canning Meat WITHOUT A PRESSURE CANNER!!! The Method We Have Used For 3 Generations
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Answer 2
Anchovies are sold dried in bags of small or tiny whole fish. One generally pinches off the head and stomach and eats the rest, so, yes the bones don't need to be softened by heat, but these fish are very small, even compared to what winds up as fillets in the tins.
Answer 3
Pickling fish softens the bones with vinegar. No need to cook. Lots of good recipes on-line, just use a fresh whitefish.
Answer 4
Japanese cuisine knows the practice of eating Hamo eel after shortening the bones by mincing them IN the fish (special knife techniques) and poaching it....
Answer 5
You can eat just about ANY fish bones. I don't know if this qualifies with your "least amount of cooking". But, you can Deep-fry or Pan Fry (I use my wok with a bout a half inch of oil for this) anything from a smaller whitefish to a salmon. I cook at about 375F until it's a light brown, at which point it's crispy and easily edible. Usually only a couple minutes. I season with Salt, Pepper, Lemon or Soy and Green onion.
Here's a recipe from serious eats if that helps: - Serious Eats
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