This article study aims to explain the use of fishbone waste in its processed form on the daily food product, to analyze to an extent it’s strength and potential in Indonesia and identify its usage. The method used in this study is a qualitative descriptive method using secondary data sources. This research is done by reviewing and analyzing various literature data correlated to fish bone usage. From the associated data, it’s discovered that fish bone mainly used as a calcium source in wich has different value depending on the sources. The utillization of fish bone as food ingredients is mainly used as a substitute or an additive used for product improvements and still being developed to this day.