Fresh Wild Caught Bombay Duck

Bombay duck is soft enough that it barely needs chewing — the flesh sets like tofu and takes on whatever it is cooked with. It is also close to boneless, which makes it an easy first fish for people who avoid bones.

Braise it, pan-fry it dry until the edges crisp, or simmer it into a light curry. Already headed and gutted, so there is nothing to trim before it hits the pan.

• Wild-caught Bombay duck (Harpodon nehereus)
• Elongated, soft body with tofu-like flesh
• Almost boneless with a mild taste
• Headed and gutted — thaw and cook