Fresh fish for home cooking, at today's prices
Our fish comes from three places: the Nile and its lakes, the Mediterranean and the Red Sea. Each gives fish with a different taste and texture. The prices below update every morning and are the per-kilo price of the fish itself; preparation such as cleaning or cutting is a fixed per-kilo rate shown before you add to the cart.
Fish prices today
Our delivery prices, updated every day. Cleaning and cutting at a flat per-kilo price.
| Item | Price per kg |
|---|---|
| Nile tilapia (bolti) | 120EGP kg |
| Grey mullet (bouri) | 320EGP kg |
| Sea bream (denis) | 860EGP kg |
| Sea bass (qaroos) | 900EGP kg |
| Nile perch (qeshr bayad) | 395EGP kg |
| Sole (mousa) | 700EGP kg |
| Red porgy (marjan) | 1,100EGP kg |
| Grouper (wa'ar) | 850EGP kg |
| Emperor (shaour) | 750EGP kg |
| Red mullet (barbouni) | 600EGP kg |
| Makarona (lizardfish) | 320EGP kg |
| Sardines | 260EGP kg |
| Norwegian salmon | from1,075EGP kg |
| Atlantic bonito (balameeta) | 112EGP kg |
How to choose Fish
The choice follows the dish more than the price. For charcoal, pick a fish with natural fat such as mullet or sea bream. For fillets and oven trays, pick thick flesh with few bones such as Nile perch or grouper. For crisp frying, sole, red mullet and makarona. And if you are cooking for people who dislike a strong sea flavour, tilapia and Nile perch are the safe choice.
Everything in Fish
