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.
You can eat just about ANY fish bones. I don't know if this qualifies with your "least amount of cooking". But, you can Deep-fry or Pan Fry (I use my wok with a bout a half inch of oil for this) anything from a smaller whitefish to a salmon. I cook at about 375F until it's a light brown, at which point it's crispy and easily edible. Usually only a couple minutes. I season with Salt, Pepper, Lemon or Soy and Green onion.
Here's a recipe from serious eats if that helps: - Serious Eats