||The proposed research is aiming to utilization the seafood processing by-product, back bone (such as Tialapia or Mahi-mahi), as source of digestible calcium fortified seafood products. The bonepaste was processed with 1.21 kg/cm2, 121 ℃ pressure cooking for 120-135 min. The processed byproducts were commonly considered as low price waste for processor and treated as the waste product with poor sanitation control that can only sold as feed, such as back bone and rib. Bone pastes had different color, Lab values were 69.3, 2.8, 17.7 (120 min pressure-cooking) and 64.3, 1.9, 14.0 for Tilapia backbone or backbone with fin. As for Mahi-mahi, the Lab values were 65.7, 2.5, 14.7 and 52.5, 1.5, 8.8 for backbone or backbone with fin. The squid fishsteak contained Tilapia or Mahi-mahi backbone paste had 59.5-36% of moisture, 6.4-6.8% of fat, 14.2-14.8% of protein and 2.3-2.4% of ash. Formulated 20% of backbone paste adversely affect color and springiness of fish ball. The squid fishsteak with 10% bone paste had excellent consumer preference on appearance, flavor, texture and willing to buy.