To the uninitiated, the glorious Bombay Duck may come as a small surprise. Firstly, it has not been available in restaurants for four years and secondly it is not actually a duck, but an imported, dried fish from North West India.

But now, after a four year long battle by David Delaney from Leominster near Hereford, Bombay Duck is back on the menu of Indian restaurants. Hurrah!

Bombay Duck was banned by the EU four years ago when batches of Indian squid and shrimp were found to contain salmonella.

Traditionally Bombay Duck is prepared by sun drying the bummalo fish on the beach in the open air, then deep frying it. The taste is rather spicy and salty. Now, in the deal that allows the EU ban to be lifted, the fish can still be sun dried in the traditional way but then must go to an EU approved processing or packing plant. So not only has a traditional Indian delicacy been restored to our UK restaurants but the livelihoods of the Indian fishermen who depend on this trade has been restored. A double cause for celebration, and I look forward to seeing it appear on my local restaurant menu again!

STOP PRESS!! (February 2005)
New supplier, 2PieR provides Bombay Duck by Mail Order. Place your order online, via email.

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