Fish bones do dissolve in the stomach as the gastric acid or stomach acid has the ability to digest the fish bones along with other foods in your stomach.
If you swallowed the fish bone and it made it to your stomach then there's nothing to worry about as it will be digested and dissolved by the stomach acid.
It is OK to swallow a piece of bone if it's small enough and does not cause choking.
It's best to avoid swallowing bones but if you happen to swallow a small bone and it went down your throat OK without any issues then you will be OK.
However swallowing bones could cause cuts in your throat especially if the bones have sharp edges and you may need medical attention if that happens.
Swallowing small fish bones is okay as long as they don't choke you and they rarely cause any problems.
If you do happen to swallow a small fish bone or fish bones by accident and you're not choking then you will most likely be fine and not need any medical attention.
Milk does dissolve fish bones when you soak the fish in milk overnight and then the knife will cut through the little bones as you slice down the fish.
Fish bones will sometimes dissolve when cooked although not always.
Overcooking the fish will dissolve the calcium in the fish bones and create a chalky and cloudy broth.
The only way to cook fish to 'soft bones' (gelatinous) consistency, and not destroy nutritional or flavor values, is to do so with a GOOD pressure cooker that is capable of 20-psi or more, and cook times from 30-to 120 minutes, based on your own personal tastes.
To remove fish bones from fish you can use fish tweezers or a pair of tweezers and cut around the fish bones with a knife.
Cut around the fish bones and then tweezers to remove the fish bones.
You can also remove fish bones from fish by filleting the fish. =
To filet a fish you simply place the tip of the knife into the fish's anus next to the tail and cut forward toward the head.
The knife will naturally stop at the fish's head.
Spread the abdominal cavity open and remove the innards with your hands.
Rinse the cavity clean.
A dead fish's flesh degrades slowly, but viscera (internal organs) are the most sensitive to the decomposition process.
To prevent this decomposing from spoiling the flesh, it is usually recommended that you gut your fish before storing or cooking it.
The first step in filleting a fish is to clean it.
This can be done by simply gutting the fish and removing the scales.
Some people also prefer to remove the fish's head, but this is not necessary.
Start by making a V-shaped cut behind the head of the fish and cutting through the skin down the fish's spine to the tail.
Keep the fillets as dry and clean as possible and avoid rinsing them at all.
But usually at the port-side cleaning stations, mess is inevitable and I end up rinsing my fillets, then put them in bags on ice for the ride home, then vacuum seal.
I try to keep any rinse to a minimum to keep the flavor in the fish.
Anglers often keep fish alive while fishing for as long as possible to avoid the task of keeping dead fish cold on ice.
Once fish are dead, it's best to clean them within two hours and eat them within 24 hours.
A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish which has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.
In preparation for filleting, any scales on the fish should be removed.