Hi,

The sushi chef at a restaurant nearby me often takes the fish skeleton
(sorry, don't know which kind), salts it and hangs it to dry.  That's
after butchering the fish and there is only a little tiny bit of meat
left on the skeleton.  He gives it to favorite customers as a treat
after 7 - 14 days of hanging it on a push-pin to dry behind the sushi
bar. I think they are very delicious.  Some fish have bones that are too
crunchy and hard for me, however.

Nieft / Secola wrote:

> There is a bit on this in the archives, but small fish bones can be dried
> and are a crunchy treat (and much less waste when you buy the whole fish).
> Hard to find sardines or herring fresh though. I've crunched on a few dried
> salmon bones, but you gotta be _dedicated_ ;)

I'll try to find out which fish he uses for dried bones and post it
later.

regards

roberta