One hundred grams of dried Bombay duck usually provides around 50–60 grams of protein, along with modest fat and minerals.
Bombay duck, also known as loitta or bombil, looks light and delicate when it hangs on coastal drying racks, yet the flesh turns into a surprisingly dense protein source once the water is gone. If you enjoy its punchy, salty taste or you simply want accurate numbers for tracking macros, understanding how much protein sits in 100 grams of this fish helps with smarter meal planning.
Dried Bombay duck is very different from a fresh fillet on ice. Fresh fish carries a lot of water, while the dried version is lean tissue, minerals, and salt packed into thin strips. That shift changes the protein per 100 grams in a big way, which is why people keep asking about bombay duck fish protein per 100g in diet charts and fitness groups.
Bombay Duck Basics And Typical Preparation
Bombay duck is a small marine fish, Harpadon nehereus, common along the coasts of India and Bangladesh. Fresh catches spoil fast, so coastal households usually gut, split, and sun dry the fish on the same day. The result is a light, brittle strip that softens again once soaked and cooked.
Drying removes most of the water and concentrates nutrients. Studies on dried Bombay duck report moisture roughly in the 12–23 percent range, while protein often sits near half of the weight, with fat and ash sharing the rest. This pattern matches many dried marine fish, where the drying step turns a fragile fresh fish into a compact nutrient package.
| Nutrient | Amount Per 100G | What It Tells You |
|---|---|---|
| Energy | 260–300 kcal | Calories mainly from protein and marine fat |
| Protein | 50–60 g | Headline nutrient, close to half the weight |
| Total Fat | 5–9 g | Includes omega-3 rich marine lipids |
| Moisture | 12–23 g | Low water content gives a long shelf life |
| Ash (Minerals) | 14–20 g | Reflects calcium, phosphorus, and other minerals |
| Sodium | High, depends on salting | Comes from curing salt and natural sea salt |
| Carbohydrate | < 2 g | Fish contributes almost no carbs |
Exact numbers vary with drying time, fish size, and salting habits, yet most lab reports on dried Bombay duck place protein close to or above the halfway mark by weight. That makes 100 grams of dried fish a compact protein block compared with many fresh options.
Bombay Duck Fish Protein Per 100G Nutrition Snapshot
When people ask about bombay duck fish protein per 100g, they usually want a single value for diet apps and spreadsheets. A practical figure for plain dried fish is around 55 grams of protein in 100 grams of edible portion. Some samples test closer to 52 grams, others nearer 60 grams, and this middle value works well for home use.
Raw Bombay duck tells a different story. In fresh form the fish sits near other lean marine species, around 17–20 grams of protein per 100 grams, because the flesh still carries plenty of water. Once the same fish dries in the sun, water content drops sharply and the protein figure rises in line with that change.
Researchers who work on dried fish snacks and food composition tables for South Asia often describe dried Bombay duck as a high protein species with low carbohydrate content and moderate fat. One paper on fish meal concentrate from Harpadon nehereus measured about 54 grams of protein in 100 grams of dried concentrate, which matches the range home cooks can assume for everyday cooking.
Protein In Bombay Duck Fish Per 100 Grams For Everyday Meals
Numbers per 100 grams feel abstract until you translate them into what sits on a plate. Most people never eat 100 grams of dried Bombay duck at once. The flavor is intense, the salt is strong, and a full 100-gram portion would deliver more protein than many people need in a single sitting.
How Much Protein Per Usual Serving
A more common serving after soaking and cooking might be 20–30 grams of dried fish. That share delivers roughly 11–17 grams of protein before you add lentils, rice, or vegetables around it. For someone aiming for 60–70 grams of protein across a day, one moderate portion of dried Bombay duck can cover a solid slice of the daily target.
In many recipes the fish seasons the whole dish instead of acting as a large main piece. Small strips go into curries, mashed mixes with chili and onion, or vegetable stir fries. In those cases Bombay duck works like a compact flavor and protein booster spread across several plates.
Comparing Serving Sizes With Other Foods
A quick comparison helps show how dense dried Bombay duck can be. One whole egg brings about 6 grams of protein. A glass of dairy milk lands near 7–8 grams. A 100-gram cooked chicken breast reaches around 31 grams.
Dried fish looks tiny next to a chicken breast, yet its protein is packed into far less weight. A small handful of Bombay duck in a family curry can lift total protein for everyone at the table without a large volume of meat.
How Bombay Duck Protein Compares With Other Fish
Dried fish in general sits near the top of the protein chart because moisture is low and nutrients are compact. Bombay duck lands in the middle of that dried fish group. It trails tiny whole dried fish like anchovies yet still outruns many fresh fillets gram for gram.
| Fish Type | Form | Protein Per 100G |
|---|---|---|
| Bombay Duck | Dried, edible portion | 50–60 g |
| Small Anchovies | Dried, whole | 60–70 g |
| Shrimp | Dried, peeled | 55–65 g |
| Rohu Or Other Carp | Fresh, raw fillet | 17–20 g |
| Typical Marine White Fish | Fresh, raw fillet | 18–21 g |
This comparison explains why dried fish often works as a protein rich seasoning in rice based meals. A small quantity can lift total protein intake for a household, which matters in regions where fish already supplies a large share of daily protein for many people.
Health Benefits And Nutrient Highlights
Protein may be the main reason people reach for Bombay duck, yet the fish brings more than amino acids. Dried marine fish keep a share of the omega-3 fats that support heart and brain function, along with minerals from both flesh and tiny bones. Calcium, phosphorus, iodine, selenium, and vitamin B12 all show up in studies on coastal fish from the Bay of Bengal and nearby seas.
One investigation on demersal and pelagic fish from Bangladesh reported strong contributions to vitamin B12 and long chain omega-3 intake for women of reproductive age when 100-gram portions of local fish were included in the diet. Bombay duck sat on the lower end for some micronutrients yet still added useful amounts, which fits long standing advice to mix several fish species across the week for better overall nutrition.
Salt, Safety, And Sensible Portions
Dried Bombay duck does not only carry protein. Traditional curing methods rely on heavy salting plus sun drying to keep microbes under control. A study on dried fish from coastal markets in Bangladesh found high protein levels along with high sodium and large total plate counts of bacteria, though common pathogens such as Salmonella and E. coli were absent in the tested samples.
Small servings a few times per week fit many healthy adults, but people living with high blood pressure or kidney disease need to watch salt from all sources, including dried fish. Long soaking and discarding the soak water before cooking can wash away some of the surface salt. Pairing the fish with plenty of plain rice and fresh vegetables also spreads the salt across the whole plate.
Storage habits play a big role in safety and flavor. Clean drying racks, covered storage, and low humidity reduce insects and mold. At home it helps to keep dried Bombay duck in an airtight box in a cool, dry, dark cupboard. During humid months many households move dried fish into the freezer so texture and aroma stay stable for longer periods.
Buying And Cooking Tips For Bombay Duck
What To Look For At The Market
Good quality dried Bombay duck looks light beige to pale brown, without black patches or fuzzy growth. The strips should snap easily yet still bend a little instead of crumbling. A strong salty smell is normal, while sour, musty, or chemical notes suggest poor drying or storage.
When possible, buy from stalls that turn stock over quickly and keep fish away from bare ground. Many national food safety bodies share advice on dried fish hygiene; one helpful example is a food safety review on dried fish quality from Bangladesh, which shows how clean racks and covered storage cut down on contamination.
Simple Ways To Prepare It
Before cooking, rinse the dried fish under running water, then soak it for 20–30 minutes. This softens the flesh and pulls away surface salt. Some cooks change the water once during soaking when they want a milder result.
After soaking, Bombay duck slips easily into quick pan fries, tomato based gravies, coconut curries, or vegetable mixes with chili and onion. The fish cooks fast, so it usually goes in after spices and aromatics have browned. Gentle stirring keeps the pieces mostly whole while still letting flavor spread through the dish.
Is Bombay Duck A Good Protein Choice For You
For anyone who enjoys strong coastal flavors and wants more protein from seafood, bombay duck fish protein per 100g tells a clear story. Per 100 grams of dried edible portion, this fish rivals many other animal protein sources and fits well into rice based plates where meat portions stay modest.
At the same time, the salt load and intense aroma mean dried Bombay duck works best as one part of a varied weekly menu rather than the only fish on repeat. Mixing fresh fish, dried fish, pulses, eggs, and dairy gives plenty of variety while still taking full advantage of the dense protein that dried Bombay duck brings to the table.