The Bombay Duck (Harpadon nehereus) has an elongated body, laterally compressed and somewhat translucent when fresh. The skin is delicate with minute scales, and the fish has a soft, somewhat gelatinous texture. Its colour tends toward a light greyish tone with dark speckles on the dorsal surface. The flesh is very tender, moist, and mild in flavour—less firm than many lean marine fish. When cooked fresh, it flakes easily, and its moist meat provides a melt-in-mouth experience. In its dried or salted forms, flavour intensifies, flesh becomes more concentrated and chewy. Because of its soft body, whole fish should be handled gently. Bones are small and thin, making them less obtrusive, especially in dried form. This fish is both a staple and prized product in regional markets, appreciated for its unique taste and aroma, especially when prepared with traditional methods.
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