How does Bombay duck differ from common carp?

Bombay duck (also called "bombil" or "bummalo") is not a duck at all, but a fish! It's actually the Indian Bombay duck, scientifically known as Harpodon nehereus.

* Appearance: Bombay duck has a long, slender body, resembling a torpedo. It has a silver-grayish color with a slightly pinkish tinge on the belly.

* Taste: It has a unique, somewhat fishy taste that is often described as "umami" and "slightly sweet".

* Preparation: Bombay duck is typically dried and fried or used as a flavoring agent in curries.

Common carp is a freshwater fish commonly found in ponds, lakes, and rivers.

* Appearance: Common carp has a broad, deep body with scales. It can be brown, green, or golden in color, with a red or orange underside.

* Taste: It has a mild, slightly sweet taste.

* Preparation: Common carp can be cooked in various ways, including frying, grilling, baking, and steaming.

Here's a table summarizing the differences:

| Feature | Bombay Duck | Common Carp |

|---|---|---|

| Type | Marine fish | Freshwater fish |

| Appearance | Slender, torpedo-shaped, silver-grayish | Broad, deep, brown, green, or golden |

| Taste | Unique, umami, slightly sweet | Mild, slightly sweet |

| Preparation | Dried, fried, used in curries | Fried, grilled, baked, steamed |

In essence, Bombay duck and common carp are very different fish with distinct appearances, tastes, and culinary uses.