The purpose of the manual is to disseminate a standardised methodology of deboning and bone softening of Rohu, which will enable to deliver ready to cook or ready to serve food products from Rohu fish. The training manual covers the basic skeletal structures of Rohu for a better understanding of the bone positions, methods of deboning and softening the fish and preparation of different products from boneless Rohu. This training manual will be helpful for Women Self Help Groups (WSHG), fish farmers, entrepreneurs, hotel industries and consumers as well.