Bombay-duck

Origins and history

Bombay-duck has a long history in Indian cuisine, especially in the coastal regions of Maharashtra and Gujarat. It is believed to have originated in the Arabian Sea and has been a staple food for the local fishing communities for centuries. The name 'Bombay-duck' is derived from the old Portuguese term 'bombaim,' referring to the city of Mumbai (formerly Bombay), where the fish was commonly found and traded. Today, it is considered a delicacy and is exported to different parts of the world.

Nutritional information

Bombay-duck is a good source of protein, vitamins, and minerals. It is low in calories and fat, making it a healthy choice for seafood lovers. Additionally, it contains omega-3 fatty acids, which are beneficial for heart health and brain function.

Allergens

Fish

How to select

When selecting Bombay-duck, look for fish that is fresh and firm to the touch. The eyes should be clear, and the gills should be bright red. Avoid fish with a strong fishy odor or slimy texture, as these are signs of spoilage.

Storage recommendations

To store Bombay-duck, rinse it thoroughly, pat it dry, and wrap it in plastic wrap or place it in an airtight container. Keep it refrigerated and use it within 1-2 days for the best quality and flavor.

Preparation tips

Bombay-duck can be deep-fried and served as a crispy appetizer or added to spicy curries and stir-fries. It can also be marinated and grilled for a smoky flavor. Additionally, it is used in making fish pickles and chutneys. The delicate texture of Bombay-duck makes it a popular choice for stuffing in parathas (Indian flatbread) or as a filling in sandwiches.

Availability

India