I've bought a bag of small dried and salted fish at my local Chinese market. My guess was that the thingies could be eaten right out of the box, but they are too bony and salty.    I guess they need some kind of desalting and perhaps frying, but not sure what to try.    From the back of the bag drawings and text (thanks Google Translate!) I managed to infer that it's really a snack (ideal beer companion!)   Any ideas on how to prepare/serve them?   
Next time get the really really small ones. Those are best raw. The bigger ones usually are fried first before eating. Then the bones get crunchy and the saltiness is not as prominent. Others are used for stocks or garnishes, as said before. 