Fish bones

Fish bones are the bony fragments that form the skeleton of fish. These bones are commonly used in cooking to prepare broths, fish fumets, and stocks that provide an intense and characteristic flavor to various recipes, especially in soups, sauces, and seafood stews.

Origin: Fish bones come from different species of fish, generally those with white flesh or oily fish, such as hake, cod, salmon, or sea bream. They are a common byproduct from the cleaning and filleting of fish, and their use in cooking has been traditionally passed down in many coastal cultures as a way to utilize the entire product and maximize flavor.

Properties: Although the bones themselves are not consumed directly, during cooking they release nutrients such as calcium, phosphorus, and collagen, which enrich broths and provide benefits for bone and joint health. Furthermore, collagen helps to give body and a gelatinous texture to fish stocks.

Synonyms in Latin America: in different regions they may be called fish spines, fish spines for broth, or simply bones for fish broth. In general, the most common and understood term is fish bones, although the word "spines" (espinas) emphasizes the texture and shape of the ingredient more.