Bombil fish, also known as Bombay duck, is often dried in the sun as a traditional method of preservation. The dehydration process inhibits the growth of bacteria and moulds, extending the shelf life of the fish. The drying process removes excess moisture from the fish and concentrates its flavours, intensifying its taste and aroma.

Creator

• Mumbai Archive Project Team

Mitwirkende

• Ankita Jain

Publisher

• Jio Institute

Stichwort

• Versova
• Malad Creek
• Maharashtra
• Bombay Duck
• Mumbai
• King Fish (Surmai)
• Koli
• Koliwada
• Prawns (Kolambi)
• Mumbai Archive Project
• Gopal Krishna Terekar Mahila Food Festival
• Mackerel (Bangda)
• Koli Community
• Pomfret (Paplet)
• Bombil
• Koli Cuisine

Ort

• Mumbai

Resource type

• Image

Rights statement

• http://rightsstatements.org/vocab/InC/1.0/