I cooked marinade with aji(small Japanese horse mackerels) for tomorrow lunch. Usually, people fry the whole fish(put off inner parts) and marinate them. The bone is also eatable. but I don't wanna use oil, so that I grilled the fish and Naga-negi(Japanese leek) on low heat with fresh thyme instead of frying. little hard, but it's eatable if you chew away, not so hard. Might be tomorrow, the bone become soften while marinating.