Your online fishmonger in Cairo.

Nile tilapia (bolti)

Egypt's everyday favourite. Tender white flesh, perfect fried or charcoal-grilled.

Approx. weight per fish: 0.3 to 0.6 kg

Grey mullet (bouri)

The charcoal-grill star. Its natural fat keeps it juicy over open flame.

Approx. weight per fish: 0.3 to 0.7 kg

Sea bream (denis)

A Mediterranean classic. Delicate flesh and a clean taste, superb grilled or baked.

Approx. weight per fish: 0.4 to 0.6 kg

Sea bass (qaroos)

The restaurant favourite. Firm white flesh that holds up to any cooking style.

Approx. weight per fish: 0.4 to 0.9 kg

Nile perch

King of the Nile. Thick white flesh with few bones, excellent as fillet or steaks.

Approx. weight per fish: 1.5 to 5 kg

Bayad, Nile catfish (baladi)

A scaleless Nile fish with soft white flesh and few bones. At its best baked in a tray with onion and tomato, or fried in slices.

Sole (mousa)

Fine, light white flesh with few bones, a favourite for pan-frying.

Approx. weight per fish: 0.2 to 0.5 kg

Suez red porgy (marjan sweisy)

Sea-caught red porgy from the Suez market, firm flesh and a sweet taste. Great over charcoal or in the oven.

Abu nazzara bream (marjan abu nazzara)

One of the best grilling fish there is, thick white flesh and a rich taste, also known as abu sharara. An occasion fish for the charcoal.

Grouper (wa'ar)

One of the finest sea fish, thick white flesh for baking or fillet.

Approx. weight per fish: 1 to 4 kg

Suez grouper, medium (wa'ar sweisy)

Sea grouper from the Suez market in the medium size, thick white flesh for oven trays, fillet or steaks.

Hamour (orange-spotted grouper)

Hamour, the big orange-spotted grouper, with thick firm white flesh. The fish for sayadeya, oven trays and steaks, and it fillets cleanly with few bones.

Approx. weight per fish: 1 to 3 kg

Sherifa (lyretail grouper)

One of the finest Red Sea fish and a cousin of the nagil, red with fine spots and dense flesh that cooks fast. An occasion fish for the charcoal or the oven.

Approx. weight per fish: 0.5 to 3 kg

Nagil (coral trout)

One of the finest and most prized Red Sea fish: red with blue spots, firm sweet white flesh. The big-occasion fish, for charcoal, the oven or sayadeya.

Approx. weight per fish: 0.9 to 4 kg

Emperor (shaour)

A beloved Red Sea fish with sweet white flesh, for the grill or the oven.

Approx. weight per fish: 0.4 to 1.2 kg

Red mullet (barbouni)

A small, prized fish with rich flavour, best crisp-fried.

Sultan red mullet (barboun abu sultan)

The biggest and most prized grade of red mullet, a larger piece with richer flesh. Best crisp-fried or over charcoal.

Makarona (lizardfish)

A popular everyday fish with soft white flesh, loved floured and fried.

Suez white makarona

The white Suez grade of makarona, the one the market asks for by name. Soft white flesh, famous floured and fried.

Sardines

Sardines for charcoal grilling or frying, the true taste of the sea.

Imported mackerel (makrel)

Imported mackerel, an oily fish rich in omega-3 with dark, full-flavoured flesh. Best over charcoal or baked with lemon and garlic.

Approx. weight per fish: 0.5 to 0.6 kg

Norwegian salmon

Salmon imported from Norway, cut as fillet or steaks to order. Rich in omega-3.

Atlantic bonito (balameeta)

A big fish from the tuna family with firm red meat and a strong flavour. At its best cut into steaks over charcoal.

Approx. weight per fish: 3.5 to 5 kg

Suez super jumbo shrimp 6/8

The biggest shrimp on the market: just 6 to 8 pieces to the kilo, sea-caught off Suez. For premium grilling and the big occasions. Weighed before peeling.

Suez tiger shrimp 20/30 (qazaz)

The real Suez qazaz shrimp, sea-caught with a glossy shell and a rich sea taste. For grilling and tagines. Weighed before peeling.

Jumbo shrimp 8/12

The biggest size, for premium grilling and gatherings. Weighed before peeling.

Jumbo shrimp 10/20

A touch smaller than the 8/12 jumbo and better value, for charcoal grilling and gatherings. Weighed before peeling.

Large shrimp 20/30

Large sea shrimp for grilling and tagines. Weighed before peeling.

Medium shrimp 30/40

The ideal size for rice, pasta and soups. Weighed before peeling.

Medium-small shrimp 40/50

A practical size for tagines, soups and sauces, better value than medium with the same flavour. Weighed before peeling.

Small shrimp 50/60

For rice, tagines and soup, sweet flavour at a friendly price.

Calamari

Fresh calamari, cleaned and cut to order, for crispy frying or grilling.

Calamari, large

The large grade of calamari, wider and thicker rings, for crisp frying, grilling or stuffing. Cleaned and cut to order.

Cuttlefish (sobeit)

Fresh cuttlefish with its ink, for classic black rice or crispy frying.

Octopus

Octopus cleaned to order, for grilling or seaside-style tagines.

Approx. weight per fish: 0.8 to 2.5 kg

Blue crab, small (kaboria)

The small size, the best value for the soup where crab is there for the sea flavour.

Blue crab, medium (kaboria)

Crab for soups and tagines full of sea flavour.

Blue crab, large (kaboria)

The biggest size, more meat in the shell, worth the tagine or the grill and a dish in its own right.

Blue crab, large male (kaboria dakar)

Male crab in the large size, bigger claws with more meat in them, and better value than the roe-bearing female. For the tagine and the soup.

Lobster

The crown of a seafood table, for special gatherings.

Approx. weight per fish: 0.4 to 1 kg

Clams (gandofly)

Well-washed clams, for clam tagine and seafood pasta.

Oysters (mahar)

Fresh closed-shell oysters, for charcoal grilling or steaming until they open.