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লোটে শুটকি মাছ / Dry Bombay Duck Fish / Loitta Dry Fish - 200 Grams

Product Code: grocery23
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M.R.P : 399.00/-
Price : 299.00/- (25.06% Off)
You Save : 100.00/-

Availability: In Stock

Specifications :

  • Size :
  • 200 Grams

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Product Overview:

Bombay ducks are an excellent source of B complex vitamins. Here are also various beauty and health benefits that Bombay ducks provide. The oldest traditional way of preserving fish is drying and is still considered one of the most effective preservation methods.

This Loitta Shutki (Bombay Duck Dry Fish) is sourced from Bokkhali, West Bengal, India. This pure Loitta Shutki (Bombay Duck Dry Fish) is cleaned and dried in the sun with no chemicals added while preparing it. Hence this has resulted in the never-ending finger-licking taste experience in every customer's taste buds who has ever tasted the products. All the products come with 100% Natural & Homemade assurance.
  • 100% Quality Guarantee
  • 100% Pure & Natural
  • Quality Assurance
  • A Taste That You Can Challenge
  • Human Consumption Product
  • Without Any Mixing
  • Made In Village
  • No Added Chemical
  • No Added Flavors
  • Best Rated Product
  • 100% Chemical Free

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Made With Loitta Fish
Country Of Origin West Bengal (Bokkhali), INDIA
Total Weight 200 Grams
Maximum Shelf Life 12 Months
Diet Type Non-Vegetarian
Type Natural and Organic
No of Pieces 15 to 20 Pieces

Harpadon nehereus, called the Bombay duck, bummalo, bombil, bombili, boomla, lote, loitta or লইট্যা or লোটে is a species of lizardfish. Adults may reach a maximum length of 40 cm (16 in), but the usual size is around 25 cm (10 in).

In the early days Bombay Duck caught in Bombay used to be discarded. However, this fish was considered a delicacy in Bengal. When the railways began their journey in India, this fish was transported from Bombay to Calcutta. Since they used to get transported in a mail train, the fish got its name Bombay Mail fish (shortened to Bombail or Bombil) or Bombay Daak (Daak is mail in Bengali). Some claim that this name was given by a British official (perhaps Robert Clive, mentioned later) who hated the overpowering smell of the fish in the train. According to local Bangladeshi stories,[citation needed] the term Bombay duck was first coined by Robert Clive, after he tasted a piece during his conquest of Bengal. He is said to have associated the pungent smell with that of the newspapers and mail which would come into the cantonments from Bombay. The term was later popularised among the British public by its appearance in Indian restaurants in the UK.

In his 1829 book of poems and "Indian reminiscences", Sir Toby Rendrag (pseudonym) notes the "use of a fish nick-named 'Bombay Duck'" and the phrase is used in texts as early as 1815.

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