In each pack you get somewhere around 4-6 peices depending on their size We recommend traditional Bombay methods of preparation The head, tail and fins have already been removed The mysterious Bombay Duck (it’s named after a train - a long story ) starts out as a small fish with ferocious jaws - the bummalo. But it’s known wherever Indian cooking is appreciated in its crackling dry very pungent version. Ours originates in Thailand but we would recommend traditional Bombay methods of preparation with plenty of chilli powder and turmeric. Our pack has simple preparation advice and we have done all the hard work of removing head, tail and fins. It’s ready to roll - soak your Bombay duck for at least 20 minutes, pat dry then chop and fry with your Indian spices - the hotter the better! The fish are dried and in a vacuum pouch so the smell isn\'t apparent and will keep well in a store...