I like to fish, and I like to eat fish. However, sometimes I get frustrated with the bones, particularly in bony fish, or small fish like sanddabs. I looked online for a way to soften the bones, and the one I found that I liked suggested cooking the fish on low heat, about 200*, for about 3 hours. I got a couple of rockfish out of the freezer and thawed them. After washing and scaling, I put them in a rectangular cake pan, and cut about 1/2 an onion and spread it out on top of the fish. I also cut up a red bell pepper and a couple of red potatoes and put them in as well. I set the oven at 225*, since I wanted the temp to be beyond the boiling point of water.
Three hours later, the potatoes were very done, and the fish bones were beginning to soften. However, the bones weren't soft enough to eat. After another hour, the bones were still a little firmer than I would like, so I put it back and went outside to weld stuff. I think the grand total was about 5 hours to make the bones really edible, but these are rockfish, which have some pretty sturdy bones. If you wanted to, you could eat the spine. I didn't want to, I just didn't want to have to continually fish needle-like bones out of my mouth. I was able to chew up and swallow the bones with the meat, just like you do with canned fish. I call it a success. I might try all day in a slow cooker next time, if I'm able to regulate the temperature well enough.
Three hours later, the potatoes were very done, and the fish bones were beginning to soften. However, the bones weren't soft enough to eat. After another hour, the bones were still a little firmer than I would like, so I put it back and went outside to weld stuff. I think the grand total was about 5 hours to make the bones really edible, but these are rockfish, which have some pretty sturdy bones. If you wanted to, you could eat the spine. I didn't want to, I just didn't want to have to continually fish needle-like bones out of my mouth. I was able to chew up and swallow the bones with the meat, just like you do with canned fish. I call it a success. I might try all day in a slow cooker next time, if I'm able to regulate the temperature well enough.
