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.
Beyond its fierce face and razor-sharp teeth, the barracuda’s flesh is meaty and firm with a strong and distinctive flavour.
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.
The pinky-orange flesh is fatty and soft with an almost buttery flavour. Salmon is particularly versatile when it comes to cooking methods.
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.
Firm and flaky with a mild but distinctive flavour. The red hammour tends to be sweeter than others.
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.
One of the most popular food fishes in the world, the red snapper is a sweet, mild and firm white fish, great for grilling.
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.
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.
Squid are cephalopods! They have a symmetrical body, giant head and a generous set of spindly tentacles. They have the power to squirt ink, which is often used in risottos and pasta dishes.
The common misconception is that squid is rubbery or chewy – when cooked well it should have bite, but be tender. It’s especially popular coated in batter and fried as calamari.
This bivalve mollusc is large, with a rocky grey shell and lives in the ocean or in other brackish habitats. They form groups known as ‘beds’ and filter food from their comfortable position.
Lauded as an aphrodisiac, oysters vary in colour from creamy nude to pale grey, and in texture from tender to firm. The flavour is distinctly of the sea.
There are over 500 species of these popular little crustaceans. They are recognisable by their robust bodies, antennae and tail fans.
Compared to fish, prawns are sweet, firm and meaty. They come in all sizes, right up to the king prawn, a popular choice at L’wzaar.
This moniker refers to any variety of ten-legged crustacean. They have hard outer shells to protect them from predators and come in almost 5000 species, all of which walk sideways.
Varies according to the type of crab and the kind of water it lived in, but the meat is generally soft and delicate. Crabmeat is very white when it has been washed of its fat.
Unbelievably, lobsters were used as bait until the early 19th century. They spoil very quickly once they’re dead, which is why they should be cooked live when possible.
Lobsters are prized in the food world, thanks to a uniquely soft and silky texture. The tail is firm and substantial. It tastes all the more decadent with a bit of butter.
