Sunday, March 01, 2015

Digby Chicken and Bombay Duck

via DavidWarren:

Bombay Duck..(is) salty, and so powerful in flavour and scent that it requires careful packaging, is actually a fish, the bummalo.... The fish is actually harvested from the waters off Bombay. It was transported from there by rail, in the good old days of British Imperialism, aboard the Bombay Dhak (i.e. the Bombay Mail), which gave rise to such expressions as, e.g. “You smell like the Bombay Dhak.” Surely, that will be enough to go on...
and this factoid for this Canadian delicacy:

 Digby chicken are in fact intensely smoked and salted herring fillets. The name is an old Minas Basin in-joke, from the arrival of Loyalist settlers with Admiral Digby, after the final evacuation of New York City (in 1783). The first couple of winters were rather a pain, for these effete urban types, but the settlers did have a plentiful supply of fish. They called the herring they had salted away, “Digby chicken.” You see, they were being ironical.

No comments: