What is the name of fish to cook with lots bone?

There are many types of fish with lots of bones, but some of the most common include:

Smaller fish:

* Sardines: These are tiny, oily fish with tons of bones. They're often canned or grilled whole.

* Anchovies: Similar to sardines, they're small and bony, often used in sauces or as a topping.

* Herring: These fish are also typically small and bony, often pickled or smoked.

* Sprats: Similar to sardines, they're small, bony, and often canned.

* Mackerel: These can be larger, but still have a lot of bones, especially the smaller varieties.

* Whitebait: Tiny, delicate fish that are often eaten whole, bones and all.

Larger fish:

* Salmon: While salmon is a popular fish, it can have a lot of small bones, especially when cooked whole.

* Tuna: While tuna is known for its large size, it still has a lot of bones, especially when prepared as steaks.

* Cod: Cod is often considered boneless, but it does have a few bones, particularly in the backbone and head.

Important Note: Some fish are more commonly served boneless due to the effort involved in removing the bones. For example, cod is often sold as fillets that have already been boned.

Ultimately, the best way to know whether a fish has a lot of bones is to ask your fishmonger or read the packaging. They can provide information about the specific fish you're buying and its bone content.