A short guide to the Gulf fish and seafood Samakati serves: what makes each one special, and which of our dishes feature it.
Seafood Guide
Also known as narrow-barred Spanish mackerel
One of the best-known fish of the Arabian Gulf, with firm, flavorful flesh — usually served as grilled or fried steaks.
A grouper
One of the Gulf’s most prized fish, with tender white flesh and a delicate flavor.
Rabbitfish
A much-loved Gulf fish, often served whole, fried or grilled, with a distinctive flavor familiar to coastal communities.
An emperor fish
A familiar Gulf fish with firm white flesh, cooked grilled or fried.
Sobaity sea bream
A Gulf fish prized for its tender white flesh, with a special place in Gulf cooking.
A fish with tender, white, lightly boned flesh, suited to both grilling and frying.
A delicate white-fleshed fish served whole or butterflied (“daftar”), grilled, fried or stuffed.
Red mullet
A small rosy-red fish known for its rich flavor, usually served fried.
One of the Gulf’s signature catches, found in many dishes — from traditional hamssa to grills and biryani.
