Bombay Duck (Bombil)
What it is
Not a duck and not from Bombay-by-coincidence: dried bombil, the lizardfish, a soft, translucent fish from India's western coast, dried into a pungent specialty.
How it's made
The gelatinous lizardfish is sun-dried (it's so soft it's often hung on racks), concentrating a sharp aroma; also eaten fresh.
Flavor profile
Powerfully pungent and savory when dried; soft, almost custardy when fresh; an acquired, intensely fishy taste.
Culinary uses
Dried bombil is fried until crisp as a side or pickled; fresh bombil is battered in semolina and pan-fried (Bombil fry), a Maharashtrian and Goan coastal favorite.
Regional variations
Maharashtrian (Koli community), Goan, and Bengali preparations each handle it differently; the dried form is the most polarizing.
Cultural & historical context
The odd English name likely comes from "Bombay dak" (mail) — the train that carried the pungent dried fish inland, whose smell became a running joke. A staple of the Koli fishing communities of Mumbai.
Reference notes
Tags: `dried`, `fish`, `lizardfish`, `pungent`, `indian`. Related: dried anchovy, salt fish. Cuisine: Indian (Maharashtrian, Goan, Bengali). Links → Bombil Fry, Koli Cuisine.