>>...sardines, but since they are full of bones, I will try them. Send me recipes.
Tinned salmon (both pink and red) in those larger tapered cans? Those have bones as well - but I think sardines might have more mg bones per g of fish.
Anyway...

Salmon pasta casserole
220g whole wheat fettucini (or other shaped pasta)
4Tb (56g) butter
4Tb (30g) WW pastry flour
¾C bouillon (1tsp BTB & ¾C (237ml) water
1 can pink salmon
150g frozen peas
Cheddar cheese
Panko crumbs

* Put salmon in mixing bowl, remove as much skin as is easy, mash w fork. Reserve liquid for roux.
* Add peas 1 minute before draining pasta.
* Cook & drain pasta/peas, set aside. Do not rinse.
* Use butter, flour, bouillon, salmon liquid for roux.
* Mix roux into fish.
* Mix pasta and peas into fish/roux.
* Shred enough cheese to top casserole pan.
* Coat bottom and sides of pan with oil.
* Turn mix into pan.
* Top with panko, then cheese. Cheese goes on TOP of panko
* Broil until top turns golden brown (8-9 min in countertop oven on broil/low.

If you don't like fish, this doesn't taste like fish (kind of a downside for me). My recipe, just kind of piut iot together one day, wrote it down, modified it a couple of times.
BTW, making a roux is dead easy; just keep stirring.
FWIW, I've been tracking the literature too. Agreed 100% on weight training. Bones respond to flexion. As best I can tell, K2 will help (important for osteocalcin and ensuring absorbed calcium goes to the bones). I've been seeing mixed results with taurine. I got excited about one study showing increased bone density of the femur, then found another - with mice - showing reduced traebecular (internal webbing) bone).
Another bony fish to try is anchovies. The supermarket ones are super-salty, but the Italian white ones are much less salty - if you can find them.