In this paper,bighead carp cubes with small fishbone in the muscles were processed by high-temperature cooking to soften small fishbone. The research focused on the impacts of cooking temperature and time,moisture and salt content of the fish cubes after high-temperature cooking treatment. The results showed that cooking temperature,time and moisture content are the significant factors on the small fishbone softening and texture quality. The salt content is not significant. Via response surface optimization,the best cooking conditions were: temperature 126℃,time 26 min,moisture content 48%. Under the above conditions,the best sensory score was 9. 89 points.