– 10 fresh bombay duck
Bombay duck is a lean source of protein and contains omega-3 fatty acids; dried versions are concentrated in salt and minerals, particularly calcium when consumed whole with small bones intact.
About
Bombay duck (Harpadon nehereus) is a marine lizardfish native to the Indo-Pacific region, particularly abundant in the Arabian Sea and Bay of Bengal. Despite its common name, it is not a duck but a small, slender fish typically measuring 25-40 cm in length, with a distinctive elongated body, large mouth, and delicate silver-gray coloration. The flesh is soft, flaky, and white, with a mild, slightly sweet flavor and a notably fragile structure that makes it particularly prone to deterioration.
The fish is highly perishable and traditionally consumed fresh in coastal regions of India, Bangladesh, and Myanmar, though it is also dried, salted, or made into paste for preservation and distribution to inland markets. The name "Bombay duck" derives from its association with Bombay (now Mumbai), the primary historical port of trade, though the etymology remains debated among scholars.
Culinary Uses
Bombay duck is primarily consumed fresh in Indian and South Asian cuisines, where it is grilled, fried, or curried, often served with rice and accompaniments. The delicate flesh makes it particularly suitable for gentle cooking methods; it is commonly pan-fried or deep-fried whole, filleted, or in pieces, sometimes coated lightly in spice mixtures or gram flour batter. Dried and salted bombay duck (known as "bumalo" or "bummalo" in India) is a valued condiment and ingredient in coastal Indian cooking, added to vegetable curries, rice dishes, or eaten as a savory side. The dried form has a pungent aroma and concentrated umami flavor. Fresh specimens should be handled minimally and cooked the same day of purchase to preserve quality.