Fish species in Egypt and how to choose
Egypt draws fish from three places: the Nile and its lakes, the Mediterranean, and the Red Sea. Each gives fish with a different taste and texture, and the right choice depends far more on the dish you have in mind than on the price per kilo.
Nile and lake fish
Tilapia is Egypt's everyday fish: tender white flesh, an affordable price, and it fries or grills well. Nile perch is bigger and grander, with thick white flesh and few bones, which makes it the best choice for fillets and steaks when you have guests.
Mediterranean fish
Mullet is the charcoal star thanks to its natural fat. Sea bream and porgy have firm flesh and a clean taste at a good single-portion size. Sea bass is the restaurant fish, its firm white flesh handling any cooking method. Red mullet is small and prized, best crisp-fried.
Red Sea fish
Grouper is one of the finest sea fish, its thick white flesh suited to baking or filleting. Emperor is a much loved Red Sea fish with sweet white flesh, very good grilled or baked in a tray.
Shrimp, cephalopods and shellfish
Shrimp is sold in five sizes, numbered by the count of pieces in a kilo, each with its own use. Calamari, cuttlefish and octopus are cleaned and cut to order. Crab goes into soups and tagines, clams and oysters into richer seafood dishes, and lobster into the big occasions.
Imported fish
Norwegian salmon is not an Egyptian fish, and we say so plainly in its description. It is cut as fillet or steaks to order, and it is the usual choice if you are after omega-3 or a salmon dish specifically.
Common questions
Which fish has the fewest bones?
Nile perch and sole have the fewest bones, which makes them a good choice for children. Grouper also has thick flesh that comes away from the bone easily. And any fish can be ordered as fillet, boned here before it reaches you.
Nile fish or sea fish?
A matter of taste rather than quality. Nile fish such as tilapia is milder and softer, while sea fish tastes stronger and a little saltier. If you are cooking for people who dislike a strong sea flavour, tilapia and Nile perch are the safe choice.
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