Bombay Duck is dried bomil fish from Southern Asia. 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.
The Taste of Bombay Duck
".. somewhere between an old pork crackling, an anchovy, and
a piece of driftwood. The taste, heavenly .. " [ BBC Review ]
Bomil, also known as lottia, flourish in the Arabian Sea of Western India, and are a rich source of iron and omega-3 fish oils. They are fished in the months of November to January. The bomil are then washed, filleted and sun-dried on bamboo frames.