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The small bomelon fish caught in Bombay (now Mumbai) was traditionally coated in asafoetida and dried in the sun, becoming pungent with a strong salty taste. Fried and crumbled, the fish preparation called Bombay duck became a popular condiment in Anglo-Indian cookery. The Bombay duck or Bombil is a very curiously-named fish, and there are lots of reasons that try to explain it. Bombil, Boomla or Bombay Duck#BombayDuck #Bombil #Boomla An interesting piece of history behind the Fish name. British in India loved this Fish and called it Bombay Duck. As British headquarters were at Calcutta and British officials there would love to relish this exotic Fish, it was transported from Bombay to Calcutta by Mail Train (faster train with Mail Wagon). Mail trains were called Daak डाक (Mail) रेल in Hindi. Referring to this Local Indians at Calcutta would call this ... Bombay duck (lat. Harpadon nehereus), despite its name, is not a duck but a type of fish. It is a soft, fleshy lizardfish found in the waters of the Arabian Sea, particularly along the western coast of India near Maharashtra and Gujarat.
