The bones - if you deep fry the fish in oil to cover, the bones become
crispy and therefore you can eat the entire fish (including most of
the head); in fact we ate dried salted fish last night with pumpkin
curry;

In Thailand we do not rinse the fish before frying (unlike Bacalhau).
Salted fish is not included in cookbooks because it is plain home-
style food that needs little introduction. You can also fry very tiny
fishes and make a incredible Thai yam (salad), with sliced lemongrass,
shallots, lime juice, fish sauce, sugar, etc. (btw better avoid
Chinese origin Dried fish it sounds like!)