French: Bombay Duck [Inde]. Japanese: Tengamizu tengu. Indian: Bomil/Bombala Max Size: 350 mm. Varieties: Whole Big Size, Head & Tailcut, Cut Pieces and Filleted/ Laminated.
What is .. Bombay Duck "????
This is our chief item. Its not a duck at all, this pungent flavorful food is actually Dried fish. It is found in West Coast of India, normally from Bombay [Mumbai] to Western Gujarat. It is native to the Bombay ariea known locally as Bommloe, Bomi!. This was too hard for the British to pronounce so it became Bombay Duck.
Bombay Duck will keep long time, providing it is kept dry and is usually eaten having been grilled, baked or shallow fried until crispy and then be crumbled over rice and curries and it some times served as starter or cocktail snack. Bombay Duck is most often used to flavour curried dishes.
ANALYSIS I STUDY OF FATTY ACIDS AND OTHER LIPIDS IN BOMBAY DUCK.
(SRC..JOURNAL OF FOOD SCIENCE AND TECHNOLOGY) Most Bombay Duck is sun-dried for preservation and export. Because of the roll of fish oil in health and nutrition, the lipids, fatty acids and 1-0alkylglycerols of fresh and sun dried Bombay Duck were investigated. In both types of fish, palmitic, palmitoleic and oleic acids were the predominant fatty acids. The fish also contained substantial levels of omega-3 polyunsturated fatty acids "PUFAs" and 1-0- alkylglycerols. No significant changes in lipid profile were found after sun-drying, although proportions of 22:6 fatty acid decreased. Both fresh and sun-dried Bombay Duck are rich sources of both PUFAs and 1-0- alkylglycerols.
Sources of iron: Dried Bombay Duck fish provides 19.1 mgs of iron for 100 gms.
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