fish bones (fish frame, meat on)
鱼骨头· yú gǔ tou
protein
Taste & Role
🍯 Sweet🐟 UmamiSavory
Primarily used to make milky white fish stock or soup, a foundation for dishes like fish soup with tofu, noodle broths, and hot pot bases. The attached meat adds extra body and flavor, and the bones can also be deep-fried until crisp as a snack or garnish.
What it is
Fish bones, also called fish frames or fish carcasses, are the skeletons left over after a whole fish has been filleted, typically with bits of flesh still attached to the spine and ribs. In Chinese kitchens they are considered a valuable ingredient rather than waste, prized for the rich, gelatinous stock they produce.
Nutrition
per 100 g- Calories
- 97 kcal
- Protein
- 11.7 g
- Total fat
- 5.3 g
- Carbs
- 0 g
- Fiber
- —
- Sodium
- —
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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