I once salted down a batch of small fish—6- and 7-inch golden shiners—on a wooden plank. The fish were scaled, beheaded, washed, and drained. A layer of salt was sprinkled onto the plank. The fish were dredged in salt, then put down in a single layer without touching. Salt was piled on top, and the board was tilted a little in the deep sink in our laundry room so that the moisture could run off.
After a few days, some of these were freshened and fried. I found them to be quite tasty, and, as I hoped, they could be eaten bones and all. For the sake of gastronomic research, I washed the salt from the remaining shiners, put them back onto the board, and placed them under an air-conditioning vent for drying.