The aim of this study was to investigate the effect of micronization on the physicochemical properties of small yellow croaker (Pseudosciaena polyactis) skull. Three different micronization treatments were carried out, including ball dry milling (DM), ball wet milling (WM) and jet milling (JM). Physicochemical properties of those three micronized powders were analyzed and compared with those of two coarse powders (before micronization). The results showed, powder from ball wet milling (WM) provided higher oil holding and swelling capacity, better fluidity, with a higher of dissolving protein, whereas, that from JM provided higher bulk density, water holding capacity and solubility of protein, and better ratio of Ca-P. Three milling methods (DM, WM and JM) respectively increased soluble protein to 77.33-90.06%, 82.26-89.51% and 79.56-90.95% with soaking time. The results indicated that three micronization technologies would improve some properties of small yellow croaker skull powder in food applications. (C) 2013 The Society of Powder Technology Japan. Published by Elsevier B. V. and The Society of Powder Technology Japan. All rights reserved.