To provide a processing method for fish by boning that enables persons unaccustomed to eating fish to easily eat fish without anxiety about bones and to provide boned processed fish.

Bones 9, 10, 11 are removed from a fish body 1 and the fish body 1 is restored to the original appearance through the following steps: a fish body-cut opening step where one half body 13 is cut opened from the fish body 1 by the back cutting; a boning step where inner bones 9, abdominal bones 10, small bones 11, and the like, are removed from the fish body 1 and a restoration step where the other half body 12 is coated with an edible binder 28 or an edible suture material and placed on the one half body 13 to restore the original appearance from which bones are removed.