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| | Bombay Duck | | Origin: Indian | | Bombay Duck isn't a duck at all, but a small dried fish from India and Bangladesh. The fish are landed, then hung on racks on the beach to dry in the sun. In cooking, Bombay duck is usually heated in the oven or fried until it is crisp enough to be crumbled over stews and curries. It is also called bummalo. | | | Bonito | | It is a large,oily fish from the same family as tuna and mackerel. It is prepared in the same way as tuna. It's labelled as skipjack tuna when tinned. |
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