Boneless fish, the most delicious and healthy fish

What fish without bones? How do I cut fish? Which fish is the most delicious and healthy? How to cook bony fish? Let’s try to answer these and other questions.

From a scientific point of view, fish are divided into bony and cartilaginous. These are two different classes of fish. Cartilaginous fish have no gill caps and no swim bladder – these are different sharks, rays and chimeras. Bone fishes have a developed bone skeleton consisting of vertebrae and rib bones, and the gills cover the gill caps, and they have a swimming bladder – it’s all river fish and most marine fish.

When we say “fish without bones”, we mean the absence of small forked bones, the number of which depends on the bones of the fish.

Fish without bones

Fish without bones and bony fish

In cooking, sea and river fish are separated by bone:

Fish without bones;

Fish with a small number of small forked bones;

Bony fish (bony).

Within the framework of one article it is impossible to give the whole list of river and sea fish without bones, low-bone and bony fish – these are thousands of names. We will name only those kinds of fish, which we often hear about, which we catch, cook or eat, there are no sharks and moray. There are fish in the lists that some people like and do not like, there is affordable and expensive, rare and not very, varying in the degree of usefulness, safety and taste. To avoid offending anyone, the names of the fish are in alphabetical order.

Fish without bones, or without small bones are sturgeon, some cod and salmon. They can be river, lake, passageway or sea fish.

A migratory fish is a fish that enters the fresh waters of rivers for spawning. Passerine salmon go upstream, overcoming any obstacles in their way, spawning, and roll downstream and die. Passerine sturgeons enter the rivers, but do not rise high and return to the sea until the next spawning season. River eel, on the contrary, goes to the sea for spawning. Passing and semi-passenger fish can live in both fresh and salt water.

River fish and androgynous fish

Sturgeon, sturgeon – a common name for sturgeon freshwater, migratory and semi-aquatic fish. It is a bony cartilaginous fish species that can live 50, 100 or more years. Black caviar is a product of sturgeon fish.

Beluga (the largest freshwater fish of the sturgeon family, listed in the Red Book).

Kaluga (sturgeon fresh water fish of beluga genus)

Russian sturgeon

Sevruga (sturgeon family, migratory fish)

Ragfish (freshwater fish of the sturgeon family, grown in ponds and lakes)

Ship (sturgeon gate fish)

Another boneless river fish – photo list.

Burbot (fresh water cod representative)

River lamprey (jawless predatory fish)

River eel (migratory fish, spawning in sea water)

River fish with a small number of small bones:

Sazan (wild carp)

Catfish (large freshwater predator)

Sudak (perch family)


Salmon, salmon – a common name for the salmon family of fish, which includes fresh water inhabitants and passers-by. Red caviar is a delicacy, the caviar of salmon fish.

Humpback salmon (a genus of Pacific salmon)

Keta (salmon fish)

Salmon (Atlantic salmon, lake salmon)

Sigs (salmon, there are many varieties of sigs)

Taimen (freshwater fish, the largest representative of salmon, listed in the Red Book)

Trout (several species of salmon family living in fresh water)

Sea fish

Sea fish without bones

Sea fish without bones are mainly fish of the cod, mackerel and horse mackerel families. Notes and key features are in parentheses.

List of sea fish without bones (or almost without bones):

Vomer (selenium, moonfish)

Yellowtail, or Lakedra (stavrid fish)

Catfish (sea wolf, perch)

Flounder (flat bottom fish)

Mullet (there are fresh water representatives)

Ice fish (white pike)

Mackerel (mackerel fish)

Macrourus (rattail, deep-sea codfish)

Mintai (codfish)

Sea bream (perch fish)

Sea bass (scarpen family)

Sea eel (conger, passively poisonous fish)

Sea language (European Salt, flounder fish)

Navaga (Far Eastern saffron cod family)

Halibut (flounder)

Pickshae (cod family)

Seabass (from sea bass, sea bass, laurel, bunk, sea wolf, sea zander, etc.)

Mackerel (family of mackerel, group of perches)

Stavrida (different species of fish from the family of stavrides)

Tuna (tuna is a group of fish of the mackerel family)

Heck (hake, codfish)

Fish without scales

Fish without scales

What fish has no scales? Fish, depending on the species, have five different scales. Most fish have scales, some are partially scaled and a few have no scales.

Some fish species are mistaken for fish without scales. An example would be sharks and rays. Indeed, sharks and stingrays do not have lamellar scales, as it is a different structure called placoid scales – rhombic plates with a thorn going out. Further, a list of edible fish without scales in whole or in part.

Scaleless sea fish:

Mackerel (there are spikes on the side line)

Sea Eel

River fish without scales:

Naked carp (mirror carp partially covered with coarse scales)


Sturgeons (scales present on the tail)

River eel

Catfish (catfish is considered scaleless, but it has a very fine dense scale forming a skin-like cover).

Linh sometimes takes for a fish without scales, but he has it. Linh has rather fine and dense scales, covered with a dense layer of mucus, so the cover is similar to the skin.

Splitting river and sea fish

Before cutting, the fish is prepared for thawing (if frozen) and soaking. Splitting involves the removal of everything superfluous – scales, inside, skin, head, fins and bones. In this case, according to the method of processing, fish are divided into groups: scaly, scaleless and sturgeon. Fish with very fine scales (catfish, navaga) is cut like fish without scales.

When preparing frozen fish for cutting and cooking, it is useful to know the following points:

The faster the frozen fish thaws, the better the flavour of the meat and the juicier it will be.

Scale and scaly fish are thawed in slightly salty water for two to five hours, depending on size.

Sturgeon, catfish and frozen fillet are thawed in the air at room temperature.

Mackerel, saffron cod, hake, horse mackerel are not thawed, they are easier to cut frozen.

Different species, methods and schemes of primary cutting of different fish are shown in the video below. Cutting of river fish (perch, pike, burbot, zander, bream) and marine fish, cutting of salmon and sturgeon:

Which fish is tastier and healthier

The most delicious and healthy fish

We looked at many fish species in some of which there are more and less bones in others. We found out that there are fish without bones and scales. But is it enough to judge the culinary value of fish? No, not really.

In addition to the number of small bones, the meat of different fish differ in many properties: taste, fat content, protein content, presence of useful minerals and vitamins. The availability and price of fish are important.

Find out which fish is the most delicious and healthy, on which fish should be kept away, and on what the cost of fish depends.

The most delicious fish

The most delicious fish is the fish that you personally like best. It is believed that bad fish does not exist – there is only wrongly cooked fish. Generally accepted as delicious fish are: salmon, sturgeon, tuna, luvar. But some people, all these delicious fish, prefer grilled bream, fried pike-perch or jerky.

The healthiest fish

The most useful fish is the one that contains more omega-3 and omega-6 fatty acids, which are simply necessary for the body. So this is the “fatty” fish – tuna, halibut, mackerel, salmon. Let’s rank them in descending order of the amount of useful fats:

Wild salmon, any wild fish of the salmon family.




Rainbow trout




Despite the fact that the most useful fish is often called tuna, it is at the end of the list of the most useful fish. That’s because we used an objective approach and facts. The most useful fish in terms of omega-3 is wild salmon. It is the wild salmon, because grown in captivity, is often harmful because of the additives in the food that are used in its cultivation on fish farms. Just a hundred grams of wild salmon meat contain the daily omega-3 fatty acid rate.

Dietary fish

In general, any fish is considered dietary. A more dietary fish is one that contains less calories and less fat. Among river fish, it is pike, perch, pike-perch.

Sea dietary fish is hake, pollock and cod. It should be noted that the dietary properties of fish depends largely on how it is prepared. If the fish is fried, smoked – the dietary properties of fish will be lost. The most suitable way to prepare dietary fish dishes is to boil or steam.

The safest fish

The safety of fish depends on how it is viewed. There are fish that you can eat even raw without worrying about the danger of raw meat. The safest river fish, you can consider fish cold clean and transparent fast rivers. However, the safest fish is sea fish.

Among sea fish, tuna is the safest one. Tuna meat contains no parasites, is hypoallergenic, does not contain small bones. Tuna is often introduced as bait for small children from one year.

Among river fish, the most resistant to the parasite is zander. Pikeperch can be considered a safe fish.

At the same time, you should remember that there are no completely safe products suitable for everyone. The safety of fish depends largely on the way it is prepared.

The most harmful and dangerous fish

If there is the most useful, it is logical to assume that there is also the most harmful fish. And it’s not a poisonous Fugu fish. Telapias and Pangasius, for example, often live and breed just in terrible conditions. They normally exist and breed almost in the waste water where they feed on any waste of that water. Just do not buy a body of questionable origin.

It’s harder with semi-finished fish from the meat of quite noble fish. For a fresh look, fish meat is added dyes, and for weight, pumped substances that retain a large amount of water. We do not even want to talk about chemicals that dissolve bones in the fillet.

An unscrupulous producer can make any fish harmful and dangerous.

The most expensive and cheapest fish

The most expensive fish is not found on the shelves of stores, and not because no one can afford it. These are rare fish species, specially supplied only in restaurants. These include fugue fish, beluga and its caviar, kaluga and some other sturgeon fish. One of the most expensive fish species is tuna. People have learned how to grow salmon and sturgeon, so the price for them, for many has become quite affordable.

The cheapest fish in shops are freshly frozen hakes, pollock, halibut, haddock, cod and the like. River fish, which is not exported can cost cheaper than sea fish.

The price of fish is not directly related to the value of fish as food, its taste and usefulness. It is more dependent on the demand in global and local markets, the ability to meet that demand, and other factors unrelated to fish quality.

Bony fish

In small and coarse fish of the same species, the number of small bones is approximately the same, but in coarse fish the forked bones are coarser and more visible. It is much easier to choose bones from big fish. Almost all small river fish are very bony – perch, pike, bream, roach, crucian carp etc.

Why do people not like bony fish? Bony fish, or as they say, “bony” does not mean that it is not good. It can be very tasty, but choosing small bones from fish instead of eating is a dubious pleasure. Besides, there is a risk that the fine fish bone might get stuck in the throat. How do you cook a bony fish? What if the bone gets stuck in your throat? Let’s answer those questions.

We fry small fish without bones

Temperature treatment of fish softens fish bones. Vegetable oil, in contrast to water, warms up significantly above 100 degrees. Under the influence of this temperature, the small bones in the boiling oil are almost completely dissolved. It turns out the fish without bones.

So, you can fry fish that is not very suitable for frying because of the large number of small bones – a small roach, crawler, guster, ulcer and similar fish. Karasya, traditionally fried, and transverse cuts on the sides, definitely in the process of frying, get rid of many forked bones.

If the bone from the fish is stuck in the throat…

Bone in the throat

Fish bone stuck in your throat, what do you do? How do you get it out at home?

Anyone who has ever eaten a bone fish from time to time knows the unpleasant sensation of having a small fish bone stuck in his throat or tonsils. It becomes difficult to swallow, any swallowing movements cause pain. What if the bone gets stuck in your throat? It’s all about not panicking.

In most cases, it is possible to get rid of the fish bone without assistance, alone, if it is a small and soft bone. There are several simple and relatively safe ways to get rid of a fish bone in your throat.

We warn you: doctors do not welcome “amateurism” and advise you to see a doctor immediately. The fact that the results of manipulations with fish bone, it may turn out that you can not get rid of it and still have to go to the doctor. In this case, the bone may get stuck even harder in the throat, and even a specialist, to extract it will be harder.

So, two options – do everything at home, at your own risk, alone, or go for professional help.

All methods of getting rid of the fish bone at home, based on the mechanical impact on the fish bone by swallowing something that could entrain the bone in the esophagus, or rinsing.

Bread crumbs. Bread is partially chewed before it is moistened and swallowed by a pronounced sip. Bread can be soaked in fresh honey. It’s probably the most effective way.

The enveloping products. Instead of bread, you can use thick drinks (yogurt, ryazhenka, kefir), fresh flowing honey, or eat, for example, a banana. If the bone is not caught strongly, this can help.

Vegetable oil. If you take a small sip of vegetable oil, it is likely that the stone will slip out of the grease and move towards its intended purpose.

If, as a result of these actions, the bone from the fish does not go into the digestive tract, you should see a doctor. This should not be prolonged, otherwise the inflammatory process will start and the pain will increase.