What type of culinary use is the Bombay Duck most associated with?

Bombay Duck, known locally as Bombil, is primarily associated with fried dishes in Indian cuisine, particularly along the western coast of India, especially in the Mumbai region. This fish is often coated in a light batter and deep-fried, which enhances its texture and flavor, making it a popular choice in restaurants and households alike. The light and flaky nature of the flesh, when fried, brings out its unique taste and makes it a favored ingredient for various fried preparations, such as fritters or curries.

The other culinary uses mentioned, such as soup, sushi, and salads, do not typically incorporate this fish as prominently. While one may find different fish used in sushi or soups, the distinct preparation and flavor profile of Bombay Duck make it best suited for frying, which is why it is most commonly recognized in that context.