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A Taste of Local
FISH
Quick tips for Jeddah’s guests Jeddah’s fish markets offer the freshly caught riches of the warm coastal waters. From taraban, najil, sejan to sha’our and many other varieties too numerous to name, fishlovers flock to fishmongers for the catch of the day! But many newcomers and home cooks are afraid to tackle the art of preparing delicate fish or are unsure of which fish to use in their recipes. So they end up sticking to what they know or buy frozen fish instead. Don’t let your fears stop you from sampling the delights of the Red Sea - Here are some easy tips to help guide you on your culinary journey.
Siganus rivulatus (rabbitfish)
|ARABIC NAME: Sejan |Average Size: 12cm x 5cm |Price Range: Between 50-90 SR/kilo |Best way for serving it: This fish is well known to be fried and served with white rice or Sayadiya (Oriental Fish Pilaf) which is rise cooked with onions & fish.
HALFSPOTTED GROUPER
|ARABIC NAME: Najil The second most expensive fish yet Jeddawi’s favorite. |Average Size: 40cm x 50cm |Price Range: Between 50-90 SR |Best way for serving it: This fish is great for all types of cooking from frying or roasting to barbecue or kouzy, which is served as a feast with rice.
GROUPER FISH
|ARABIC NAME: Hamour Recently introduced to Jeddah’s fish market and became very popular as a substitute for the similar yet expensive Najil. |Average Size: 40cm x 50cm |Price range: 40 SR |Best way for serving it: It’s cooked the same way as Najil
EMPEROR FISH
|ARABIC NAME: Shaour |Average Size: 40cm x 50cm |Price range: 30 SR |Best way for serving it: Just like Sejan, fried is the best way for serving it with white rice or sayadiya. Some people like serving it with fried bread, tahini and fries.
18 DESTINATION JEDDAH