PURPOSE: To make dried small fishes to be easily eatable bones and all.

CONSTITUTION: The objective broiled thin sheet G of dried small fishes is prepared by using dried small fishes having a water-content of 10-20% as a raw material and pressing the raw material with a pressing means heated at 150-300°C under a pressure of 90-200kg/cm2 for a short time. The obtained sheet has a thickness of about 1mm and irregular surfaces. It has a foamed texture including the bones of the fish and is baked to attain an edible state. It has crispy and light palatability, low fishy smell and extremely light salty taste. The original form of dried small fish does not remain in the sheet and the bones of the fish are dispersed in the sheet. Accordingly, the small fish can be eaten together with bones without giving unpleasant feeling to the palate and the sheet can be used as an extremely excellent calcium-feeding food.