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 (50 EGP kg), updated every morning.
| Item | Price per kg |
|---|---|
| Sea bream (denis), filleted | 1,050EGP kg |
| Sea bass (qaroos), filleted | 1,090EGP kg |
| Nile perch (qeshr bayad), filleted | 365EGP kg |
| Sole, small (mousa), filleted | 750EGP kg |
| Sole, medium (mousa), filleted | 1,030EGP kg |
| Grouper (wa'ar), filleted | 880EGP kg |
| Suez grouper (wa'ar sweisy), filleted | 925EGP kg |
| Hamour (orange-spotted grouper), filleted | 880EGP kg |
| Meagre (loot), filleted | 510EGP kg |
| Sherifa (lyretail grouper), filleted | 1,335EGP kg |
| Nagil (coral trout), filleted | 1,195EGP kg |
| Emperor (shaour), filleted | 640EGP kg |
| Norwegian salmon, filleted | 1,100EGP kg |
| Atlantic bonito (balameeta), filleted | 270EGP 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
