|Common Name||Bombay Duck|
|Net Weight (Drained)||1kg|
|Processed||Tail off & headless|
|Country of Origin||India|
Bombay Duck 1kg
Harpadon nehereus, called the Bombay duck is a species of lizardfish. The Bombay duck is also known as the hilsa, posto, snake, and the palla fish. It is one of the most popular fish dishes in India.
The Bombay Duck is one of the best sources of Vitamin B2, folate, and is also rich in protein, calcium, iron, potassium, and zinc. The Bombay Duck contains the essential amino acids that are needed for the body to produce red blood cells (iron) and hemoglobin which carries oxygen in our body (iron). It also contains high levels of zinc which is responsible for the production of white blood cells.
Different types of pan-frying techniques are used to cook this fish most commonly. Bombay duck is best paired with plain rice, chapati, or punjabi chawal. It can also be prepared with hot and spicy curry which is made of onion, green chili, ginger, garlic, and fresh coriander.