Are there any fish bones which are edible without canning or pressure cooking? As the question states, are there any.  I know things like sardines require pressure cooking or canning but what about thuings like anchovies or other, is the bone edible without having to pressure cook? My goal is to get calcium from bones with the least amount of cooking, if any at all.
Sprat and even larger fish like small jack mackerels (up to 10 cm length) are typically eaten with their spine bones when fried. The fins and heads are removed though.