Barracuda

This large, ray-finned fish prowls tropical seas and is known for its frightening appearance. In the water, it sits comfortably at the top of the food chain and is more ferocious in temperament than many sharks.

Taste & Texture:

Beyond its fierce face and razor-sharp teeth, the barracuda’s flesh is meaty and firm with a strong and distinctive flavour.

Barracuda

Salmon

Salmon are born in fresh water, live most of their days out at sea and then go back to the fresh water to spawn. They are known as the 'king of fish' but overfishing has dramatically reduced their population in recent years.

Taste & Texture:

The pinky-orange flesh is fatty and soft with an almost buttery flavour. Salmon is particularly versatile when it comes to cooking methods.

Salmon

Hammour

Also known as a 'grouper', this is a popular local fish found swimming in the Persian Gulf, as well as in warm waters elsewhere. There are several species with varying colouring, but all of them are stocky with gaping mouths.

Taste & Texture:

Firm and flaky with a mild but distinctive flavour. The red hammour tends to be sweeter than others.

Hammour

Red Snapper

The pinky-red hue of the red snapper's scales make it one of the prettiest fish in L'wzaar's display. In the water, they're fond of swimming around by ledges, ridges, artificial reefs and shipwrecks.

Taste & Texture:

One of the most popular food fishes in the world, the red snapper is a sweet, mild and firm white fish, great for grilling.

Red Snapper

Sea Bass

Sophisticated silver scales and a perfect oval shape make the sea bass appear rather regal. It has been rising in popularity as a food fish for the last ten years, catching up with the salmon.

Taste & Texture:

A sweet white fish popular on menus across the world, the sea bass has a dense, firm, creamy flesh, and can be steamed, sautéed, grilled or roasted.

Sea Bass