Bombay Duck

“Bombay duck” is a popular term for a specific type of fish. Bombay duck (Harpadon nehereus) is not a duck but a type of lizardfish. It is named “Bombay duck” due to its strong, pungent odor when dried, which some people find reminiscent of the smell of a duck. The fish is typically found in the coastal waters of the Indian Ocean and is commonly caught along the western coast of India.

Nutrition and Health Benefits:

Bombay duck is a good source of protein, vitamins, and minerals. It is low in saturated fats and carbohydrates, making it a healthy protein source. Like many other fish, Bombay duck is a good source of Omega-3 fatty acids, which can benefit heart health and reduce the risk of cardiovascular diseases. It provides essential nutrients such as vitamin B12 and selenium. The protein content in Bombay duck can aid in muscle development and overall health.

Culinary Uses:

Bombay duck is primarily used in Indian and Southeast Asian cuisines. It is often dried, salted, or sun-dried, and then used in various dishes, especially in curries and chutneys. The strong flavor of Bombay duck is either loved or disliked, making it a somewhat acquired taste. It is used in traditional dishes and is often enjoyed as a unique and flavorful ingredient. Bombay duck can be prepared in various ways, including frying, cooking in curries, or using it in spicy chutneys. Its unique flavor adds depth to dishes.

Bombay duck is readily available in coastal regions of India and is sometimes exported to other countries with a South Asian population. It’s important to note that the strong flavor and smell of Bombay duck can be an acquired taste, so it may not be to everyone’s liking. If you’re interested in trying it, consider starting with dishes where it is used in moderation.