Intermuscular Bones in Asian Carps: Health Threats, Solutions, and Future Directions

Fish Size Correlates to Size and Morphology of Intermuscular Bones in Tambaqui Colossoma macropomum as Shown by Dissection and X-ray Imaging Methods

“…At the species level, numbers of IBs in fish are relatively stable for several carp species studied [22], but significant intra-specific variations have been found in species such as the blunt snout bream Megalobrama amblycephala, whose IB number varied between 84 and 146 [43]. Comparing different species, the number, length and morphology of IBs were found to vary depending on the environmental factors, types of diets [40], different swimming modes [19], events of species hybridizations [23,41] and the phylogenetic history that shaped life history patterns in these fish species [44,45].…”

“…Comparing different species, the number, length and morphology of IBs were found to vary depending on the environmental factors, types of diets [40], different swimming modes [19], events of species hybridizations [23,41] and the phylogenetic history that shaped life history patterns in these fish species [44,45]. In Cyprinidae, for example, IB numbers can range from 73 to 169 [22,44], with higher numbers in carnivorous species compared to herbivorous species [40]. When comparing the number of IBs in fish on different sides (left vs. right) of the same species, statistical differences appear to be insignificant [23,26].…”

“…However, they present some choking hazard in humans during consumption, which provides some negative impacts on consumer preference and marketing [20]. While some fish do not need extensive post-harvest processing, other fish species, such as rohu (Labeo rohita; [21]), several species of Asian carps [22][23][24] and hilsa (Tenualosailisha; [25]), require processing before marketing due to the presence of intermuscular "Y" bones (IBs), which deter the consumers from readily accepting it [26]. Similarly, in C. Macropomum, consumer preference and marketing is limited by the presence of IBs, which forbid the diversification of cuts demanded by consumers, such as strip, rib, loin and fillet, without bones [14].…”