Effects of processing methods including ice,freezing and heating at 120℃ on the nutrition of fish bone pastes made from silver carp(Hypophthalmichthys molitrix) using wet milling were studied.Results showed that crude protein,fat,ash and calcium in the micro-sized fish bone paste was 35%,20%,32% and 9%.Processing methods had no significant effect on contents of crude protein,ash and calcium (P>0.05).The first limiting amino acid in the micro-sized fish bone paste was Ile.Most of amino acids between the micro-sized fish bone pastes added with ice and subjected to freezing were not significantly different (P>0.05).Percentage and index of essential amino acid for the fish bone paste subjected to 120℃ heating were significant higher than those of other groups (P<0.05).In vitro calcium and protein digestibility for the fish bone paste subjected to 120℃ heating were significant higher than those of the samples added with ice or subjected to freezing (P<0.05).It is indicated that the micro-sized fish bone paste subjected to 120℃ heating was more nutritious.However,crude fat content and peroxide value of the micro-sized fish bone paste subjected to 120℃ heating were higher than those of other pretreatments (P<0.05).