Fish fillet
A fillet is the flesh lifted off the bone, ready straight away for the pan, the oven or breading. The fish is weighed whole before cutting, as the whole market does, and the price in the table below is the per-kilo price with the filleting charge included, updated every morning. Order at any hour and we cut it fresh on the morning of delivery.
Fish fillet prices today
Today's per-kilo prices with the filleting charge included (75 EGP kg), updated every morning.
| Item | Price per kg |
|---|---|
| Nile tilapia (bolti), filleted | 195EGP kg |
| Sea bass (qaroos), filleted | 975EGP kg |
| Nile perch (qeshr bayad), filleted | 545EGP kg |
| Sole (mousa), filleted | 775EGP kg |
| Grouper (wa'ar), filleted | 925EGP kg |
| Norwegian salmon, filleted | 1,425EGP kg |
| Atlantic bonito (balameeta), filleted | 187EGP kg |
How to choose Fish fillet
Every dish has its fillet. For breading and quick frying, tilapia is the classic and the most economical. For oven trays, pick thick flesh that holds the heat such as Nile perch and grouper. Sole gives a thin fillet that cooks in minutes and suits a light dinner, while sea bass is fine flesh for occasions. Bonito is firm red flesh from the tuna family that does well baked with tomato and onion, and imported salmon is there if you like its distinct taste.
The fish we fillet
