Boneless bagoong, if left undisturbed for quite some time, will settle to the bottom of its container, separating the clear patis from the solids, as patis comes from bagoong.
Like sharks, it has a boneless skeleton made of cartilage, a tough, elastic substance composed of collagenous and/or elastic fibers, cells, and a firm, gel-like substance called the matrix.
Because the arapaima produces boneless steaks, it is considered a delicacy; some 7000 tons per year were taken from 1918 to 1924, the height of its commercial fishing.