Walking in the Woods is more reasonable. But the crispy bones are not caused by boiling. The key to crispiness is to make the bones lose water. Use medium-low oil temperature, about 120 degrees, to fry the dried fish slowly until golden brown. This will make the dried fish crispy and the bones will also be crispy. It is also available in canned food. The oil soaks in and blocks the moisture, thus keeping the fish meat tough but not hard and the bones brittle for a long time.