Bombay duck is not a duck but a lizardfish (Harpadon nehereus) found in the Arabian Sea and Bay of Bengal, notably off Mumbai’s coast. Lizardfish are slender, soft-bodied predators with heads that resemble lizards and mouths lined with sharp teeth. It is a staple in coastal cuisines of Maharashtra, Gujarat, and Bengal, enjoyed fresh, fried, or as pungent dried fish.
Its unusual name is widely believed to come from the “Bombay Dak” (mail train) of the British era, which transported dried fish inland. The strong aroma often announced the train’s arrival, and “dak” gradually morphed into “duck.” Another theory traces it to the local word “bombil.”
Historically, the fish was a vital protein source for fishing communities like the Kolis and holds deep cultural value. In the UK, it was once banned under food safety rules, but a “Save Bombay Duck” campaign restored imports. Its fame appears in songs, literature, and even surnames in the Parsi community, preserving its place in India’s coastal heritage.
