Not OP, but yes, they're bought salted and dried.

We fry them in a pan with some oil, being very aware that it will cause a strong aroma of frying dried fish to fill the surrounding area. It's not that offensive to fellow Filipino neighbors because they know what it is but it is something to consider when outside the Philippines. I've heard a possible trick to distract neighbors' noses from the smell is to burn some toast, but I don't know if that really helps.

After it is fried - it doesn't take long - you remove the skin by lifting it or scraping it off, remove the head and then fillet it by running your spoon down through the belly, and then once you have butterflied your fish, you lift out the spine of the fish. There may be some small pinbones, but they are kind of negligible.

You can then take very small pieces of the dried fish meat to eat with rice.

People will often also place the tuyo in a saucer full of possibly spiced white vinegar with a piece of smashed garlic, the preferred condiment. This softens the tuyo and the vinegar cuts through the salt as well.

Or instead of vinegar, you can have it with some fresh tomato as seen in OP's picture. The fresh tomato adds a different fresh slightly tart juiciness to the bite of food. The head of the tuyo is also eaten by some people, especially if it is well fried.

Of course, this assumes one is using a spoon and a fork as people may eat barehanded.

A somewhat recent development is jarred "gourmet" tuyo, which is prefilleted pieces of fried tuyo preserved in oil, usually sunflower or corn oil but sometimes olive oil, with maybe peppercorns, chilis, bayleaf and garlic.

That doesn't require any frying and doesn't cause the smell of frying tuyo to emanate from your home and so may be less offensive to one's neighbors.

They are delicious, if you ever find a Filipino store you can probably try gourmet tuyo before going for the dried fish you fry yourself. People make pasta dishes with it, too.