Fresh Bombay Duck (Bombil) – Soft, Savory & Perfect for Frying
Bombay Duck, locally known as Bombil, is a distinct saltwater fish famous for its soft texture, savory taste, and exceptional frying performance. Despite the name, it is not a duck—it’s a fish highly loved across coastal regions and increasingly popular nationwide for its unique mouthfeel and quick cooking time.
The flesh is very soft and delicate, becoming lightly crisp on the outside while staying tender inside when fried. Bombil absorbs seasoning instantly, making it ideal for simple masala fry, crispy coating, and tea-time snacks. Its characteristic flavor stands out even with minimal spices, which is why many prefer it for straightforward preparations rather than heavy curries.
At Anbar Fish, Bombay Duck (Bombil) is carefully cleaned, hygienically prepared, and delivered through nationwide cold-chain logistics, ensuring freshness and quality across Pakistan.
Similar Seafood You May Like
Sardine Fish (Luar)
White Sardine (Mittu)
Indian Mackerel (Bangda)
Flavor Profile
It has a strong, fishy, and excessively salty taste with a brittle, crumbly texture. Bombil is very tricky to cook and only experience cooks can achieve the best out of it.
Nomenclature
- English Name: Bombay Duck
- Local Name: Bombil
- Scientific Name: Harpadon nehereus
Habitat
Bombay Duck is a Sea fish that lives in benthic regions of offshore waters, also in deltas of rivers to feed during monsoons.
Catching Method
Bombay Duck is caught using Bottom Trawls.
Physical Attributes
It is a sea fish that has scales on the body. The body is elongated and compressed, scales present only on the posterior half of the body, mouth very wide, armed with slender, recurved, and depressible teeth of unequal size, pelvic fins reaching to or near the origin of anal fin.
Color
It is dull, translucent gray or brown with small, dark speckles.
Size
On average, the Bombay Duck size range is 100 to 200 grams per fish. However, other sizes are also occasionally available.
Cutting Preferences
Bombay Duck is a highly delicate fish and is only preferred for whole and gutted cutting. Slices and boneless fillets are not recommended.
Approx. Cutting Yields
- Whole: 100%
- Gutted: 70%
- Headless and Gutted: 60%
- Slices: 55%
- Boneless: 35%
Why Bombay Duck (Bombil) is Popular
- Extremely soft and tender texture
- Unique savory flavor
- Cooks very quickly
- Excellent for frying and snacks
- Loved in coastal and traditional recipes
Health Benefits of Bombay Duck
- Good source of protein
- Naturally low in fat
- Easy to digest
- Light yet satisfying meal option
- Suitable for balanced diets when cooked lightly
(Fresh seafood with no artificial additives or preservatives)
Best Ways to Cook Bombay Duck (Bombil)
Crispy Fry – Light batter or masala coating
Shallow Fry – Turmeric, chili, and lemon
Pan Fry – Minimal oil, quick cook
Dry Masala – Short cooking, bold taste
Tea-Time Fry – Perfect with chutney
Chef Tip: Bombil cooks extremely fast. Fry on medium-high heat for a short time to keep it crisp outside and soft inside—avoid overcooking.
Frequently Asked Questions (FAQs)
| Question | Answer |
|---|---|
| Is Bombay Duck (Bombil) boneless? | No, it contains fine bones typical of small fish. |
| Is it best for frying? | Yes, Bombil is mainly enjoyed fried. |
| Does it cook quickly? | Yes, it cooks much faster than most fish. |
| Does it have a strong smell? | It has a distinctive aroma loved by Bombil fans. |
| Do you deliver Bombay Duck nationwide? | Yes, via cold-chain delivery across Pakistan. |
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