The proximate nutritional composition and odor components of the silver carp bone soup cooked under high pressure and atmospheric pressure processing condition were determined to provide the fish bones soup processing method.The results indicated that the contents of total solids,protein,water-soluble protein,calcium,ash and free amino acid under high pressure were significantly higher than that of atmospheric pressure except arginine and proline.The content of monounsaturated fatty acid under high pressure were 14.16% higher than that of atmospheric pressure.The odor components were extracted and determined by headspace solid phase microextraction and gas chromatography-mass spectrometry,63 volatile components were identified from the soup under high pressure while 25 volatile components under atmospheric pressure.To obtain the maximum nutrition value and best flavor,the fish bone soup should be cooked under high pressure.The temperature should be controlled between 110℃ and 120℃.The ratio of bone to water should be between 1∶1 and 1∶1.5 and the soup should be simmered between 1.5-3 h.