China Daily Global Edition (USA)

Wuhan researcher­s take worry out of eating fish with new ‘boneless carp’

A fish bone getting stuck in the throat is a common cause for emergency department referrals or visits to clinics in Asian countries including China. However, researcher­s at a university in Wuhan, Hubei province, have recently announced that they have cultivated a new variety of grass carp without intermuscu­lar bones.

The grass carp is a popular freshwater fish in Asia, which is steamed or grilled for its delicious, tender meat, but its many tiny bones can easily get lodged in the upper digestive tract when the fish is eaten.

A Huazhong Agricultur­al University research team led by Professor Gao Zexia, who heads the molecular breeding laboratory at the university’s Fisheries College, has remedied the situation by cultivatin­g a “boneless” variety of the fish.

An adult grass carp normally has more than 100 intermuscu­lar bones. In comparison, the new variety has no intermuscu­lar bones, but only a vertebra and rib spines, according to a university news release put out on Saturday.

The intermuscu­lar bones, which are actually ossified tendons in the muscle diaphragm, are usually thin and pointed, and among the main culprits of foreign body impaction in the throat. The world’s major farmed fish species all have intermuscu­lar bones, especially large freshwater fish such as the grass carp, silver crucian carp and bream, which are mainly cultivated in China.

The low cost of breeding the herbivorou­s grass carp, coupled with its high nutritiona­l value, has made it the most cultivated fish in China over the years.

In 2022, the annual grass carp production in China reached an astonishin­g 6 million metric tons, accounting for one-fifth of the country’s freshwater fish production.

However, the many tiny bones have long been a “thorny setback” for the freshwater delicacy.

Li Mingcheng, a student at the university’s College of Food Science and Technology, who has tasted the “boneless” variety said the meat is more tender. The new variety also doesn’t compromise on the nutritiona­l value of the fish, according to the research team.

Gao, the Fisheries College professor, has been dedicated to the research of cultivatin­g fish without intermuscu­lar bones since 2012, when she got her PhD from the university. After more than 10 years of effort, Gao and her team identified the key gene to control the growth of intermuscu­lar bones in fish, and developed the first “boneless” bream in 2022.

According to Gao, it usually takes two to three generation­s to develop a 100 percent “boneless” breed. Through constant screening, only the “boneless” individual­s are taken for breeding the next generation.

During the research project, the proportion of “boneless” fish in the first generation was about 17 percent, but the same in the second generation was 100 percent. Following their success, the team now plans to target the silver crucian carp.

Gao said her motivation is simple: “No tiny bones, no worries when eating fish.”