||The boneless meat is located at about 0.5 cm wide of the both sides of the vertebra in a milkfish, usually being used in milkfish porridge or other snacks. However, the back portion of milkfish has numerous fishbones, which is seldom eaten directly. This portion is mainly used in making milkfish ball. Although dried milkfish floss is tasty, it costs much to remove the fishbones in home-made production. The other way is to use boneless meat directly. The objective of this research is trying to make use of back portion meat instead of that with fishbones by heating or adding acetic acid. We add 0%, 0.5%, 1.0%, or 2.0% acetic acid to boil the meat in 100 ℃, 105 ℃, 110 ℃, 120 ℃ water for 60, 70, 80, 90 minutes, and then compared with meat heated in 100 ℃ water without acetic acid for 30 minutes. The acidified debone mmilkfish meat will be prepared for shredded fried fmilkish making and be compared quality with traditional shredded fried milkfish.