The Bombay duck lives in the tropical areas of the Indo-Pacific. It has been traditionally caught in the waters off Maharashtra, Gujarat in the Lakshadweep Sea, where it is an important item of the yearly catch. This fish is also caught in the Bay of Bengal and in the South China Sea, although in smaller numbers.

The fish is sometimes dried before it is consumed. After drying, the odour of the fish is extremely powerful, and it is usually transported in air-tight containers. The Bombay duck is a popular food item in certain areas of India particularly In Maharashtra. Fresh fish are usually fried as bombay duck fry,or cooked in curry.

Bombay ducks are high on protein. And, when they are dried, the protein content increases. It reduces risks of heart strokes due to the substantial level of Omega-3.Rich in vitamins and minerals (239.6%/cal) - a good source of Manganese, Vitamin B12, Vitamin B6, Vitamin K, Vitamin A, Vitamin C, Vitamin E, Selenium, Zinc, Magnesium and Calcium. Good source of proteins (123% of DV/100g).

Bombay Duck

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