bombay duck
Also known as: loitta maach, bombil, lote mach
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Also known as: loitta maach, bombil, lote mach
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Maharashtrian coastal delicacy. Fresh Bombay Duck fish marinated in a blend of aromatic spices, coated in rice flour and semolina, and shallow-fried until perfectly crisp on the outside and meltingly tender inside.
A classic Bengali delicacy where Bombay Duck fish is slow-cooked with fiery spices until it forms a delicious, scrambled texture. This semi-dry dish is packed with umami and pairs perfectly with hot steamed rice.
Crispy on the outside, tender on the inside, this Maharashtrian delicacy features Bombay duck marinated in classic spices and shallow-fried with a crunchy semolina coating. A perfect seafood appetizer or side dish.
A classic coastal Gujarati delicacy. Fresh Bombay Duck fish marinated in aromatic spices, coated with a crispy layer of rice flour and semolina, and shallow-fried to golden perfection. A must-try for seafood lovers!
Yes, Bombay duck is a highly nutritious lean protein source. It is low in calories and fat while providing essential minerals like calcium, phosphorus, and iron, along with heart-healthy Omega-3 fatty acids.
100g of Bombay duck contains approximately 13.53g of protein. This makes it an excellent choice for muscle repair and maintenance, especially considering its very low calorie count of about 69 calories per serving.
Yes, it is very weight-loss friendly. With only 1.03g of fat and zero carbohydrates per 100g, it provides high-quality protein that helps with satiety without adding significant calories to your diet.
Absolutely. Bombay duck contains 0g of carbohydrates, making it an ideal protein source for those on a ketogenic or low-carb diet. It is best prepared grilled or fried without heavy flour coatings to maintain its keto status.
In its natural state, Bombay duck is gluten-free. However, it is often prepared as a fry using a coating of semolina or wheat flour; ensure you use gluten-free substitutes like rice flour or cornstarch if you have a gluten intolerance.
Despite its name, it is a fish with a very delicate, mild flavor and a unique, soft, almost gelatinous texture when fresh. When dried, it develops a much stronger, pungent aroma and a salty, savory umami taste.
Fresh Bombay duck has a high water content, so it is often marinated in spices and then deep-fried or shallow-fried with a coating to keep it from falling apart. It can also be used in curries, though it requires gentle handling due to its soft texture.
bombay duck is a versatile ingredient found in cuisines around the world. With 68.59 calories per 100g and 13.53 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Dried Bombay duck is usually roasted, toasted, or fried until crispy. It is frequently used as a flavor enhancer in chutneys and pickles, or served as a crunchy side dish with lentils and rice.
Fresh Bombay duck should be consumed immediately or stored in the refrigerator for no more than 1-2 days. Dried Bombay duck should be kept in an airtight container in a cool, dry place, where it can last for several months.
No, Bombay duck is actually a lizardfish found in the Indo-Pacific. The name is believed to have originated from the 'Bombay Daak' (Bombay Mail) trains that transported the pungent dried fish across India during the British Raj.
