dried fish from every ocean

Bombay Duck is dried bomil fish from southern Asia. Bomil flourish in the Arabian Sea of western India, and are a rich source of iron and omega-3 fish oils. They are 6 to 8 inches long, and fished in the months of November and December. The fish are washed, filleted and then sun-dried on bamboo frames. When dried, the bomil are in flattish strips. Lovers of Bombay Duck eat it as a side dish with curries, served as a starter, or crumbled over curry and rice as a garnish. Simply deep fry in oil for 3.5 - 4.5 minutes, depending on temperature. Leave to drain excess oil on some kitchen paper. Then leave in a warm oven and when it becomes crispy, its ready to eat. NOTE : No need to soak before frying.