Seafood

India has about 7000 kilometres of coastline split between its east and west coasts. It also has a large network of backwaters, rivers, tanks (reservoirs) and ponds, all of which teem with fish and crustaceans.

Fish dishes abound in the cuisines of Bengal, Maharashtra, Kerala and Goa. And, although seawater fish are popular in Maharashtra, Goa and Kerala on the western coast, freshwater fish are more highly prized in Bengal in the East. Everything caught is utilized. Tiny fish are eaten whole and large fish such as shark, swordfish or king mackerel are cut into fillets or cutlets. Prawns (shrimp), both seawater and freshwater, are used all over India. Crabs and lobsters are eaten on the coast or in restaurants. Bivalves, including oysters, mussels and clams (vongole), are eaten on the west coast but elsewhere are largely ignored. In areas where fresh fish are not available, dried fish such as the renowned Bombay duck are used.