Hammour (Orange Spotted Grouper)
The U.A.E's favourite fish, making it important that we protect it. Wet fish will no longer buy or supply baby Hammour and will only supply fish over 45cm long. This allows juvenile fish a chance to reproduce and complies with federal law 16 of 2010.
Kingfish (Kanaad)
Kingfish (Kanaad) also known as king mackerel. It is high in oiliness with a strong earthy flavour and a firm, meaty texture. Size should be 40cm and above.
Shei'rii (Spangled Emperor)
Sultan Ibrahim (Thread Fin Bream)
Mackerel
Indian Mackerel is the predominant variety here and is a species of the Scombrid Family. Often described as having a strong fishy taste compared to other species. It is an oily fish so therefore a good source of Omega 3 fats with very dark meat.
Sea Bream (Kofer)
Very sought after because of their mild, white meat considered by some as the best tasting flesh here. Texture is very similar to Seabass and sizes range from 500g to 2 Kg.
Halawayoo
Better known as yellowtail amber jack. Has a strong taste and is very versatile but care should be taken when cooking as the flesh can dry out quickly.
Pomfret
Is an unusual fish in taste and appearance! It is actually quite beautiful with its diamond shape and flat body. It has a mild subtle taste with white flesh and it’s often hard to convince people that it’s a fish at all due to its unique flavour.
Blue Crab
Their claws are long and tender and the shell is rough in texture. The last pair of legs act as paddles and are good swimmers. Blue Crabs are highly regarded for their taste.
Clams
Red Snapper
Many fish sold as Red Snapper are not actually real Red Snapper. This is common with fish that suffer from heavy over fishing. The vibrant red colour comes from eating shrimp in their natural diet. Very large fish tend to be tough when cooked. It has a firm texture and a unique flavour.
