This project selects milkfish as the experimental fish species, and selects lessused parts, such as fish bones and spiny fish back meat for product development. The results of fish bone research show that the hardness of milkfish bone is (6614±1189 g), which is much higher than the hardness of commercially available fish bone of 1700 g. Therefore, high pressure is used for softening processing to reduce the hardness. When the high pressure softening time reaches more than 45 minutes, the hardness of the milkfish bone can be reduced to 1700 g. Then, we discussed the softening of fish bones by frying at different oil temperatures and times. The results showed that when the frying temperature exceeds 170°C and the time is longer than 3 minutes, the fish bone crispness can be increased from 2300 to 4000. In addition, when the frying condition is 190°C for 4 minutes, the color of the fish bones will be too dark, which is unfavorable for subsequent processing. The results of the research on thorny fish back meat show that highpressure softening processing will cause the physical value of the back meat to decrease (chewiness, shear value, resilience, cohesiveness), which has an adverse effect on the processing of fish hamburger steak. Therefore, the preparation of different recipes can increase the juicy taste of hamburger meat and improve the physical value.