Popular Egyptian fish dishes Egyptian Seafood Guide 2026: Best Fish Dishes & Where to Eat in Alexandria Updated: June 2026 This guide explores Alexandria's best-known Egyptian fish dishes, including Singari, Samak Mashwi, Ruz Sayadeya, and other regional seafood specialties. It also includes typical prices, restaurant recommendations, maps, and practical dining advice, updated for 2026.   Want to explore Egyptian food beyond seafood?   For traditional Egyptian desserts, see our Egyptian Desserts Guide - Part 1 and Part 2, covering classics such as basbousa, konafa, and om ali.   Alexandria stretches along Egypt's Mediterranean coast and has long been one of Egypt's principal fishing ports. Its access to fresh Mediterranean seafood has shaped the city's cuisine, where grilled, baked, fried, and oven-roasted fish remain everyday staples in homes and restaurants alike. Visa on Arrival at Alexandria Airport If you're flying to Alexandria, check Egypt's visa requirements before departure. Borg El Arab International Airport (HBE), the city's main airport, offers visa on arrival for eligible nationalities.   Visa fee: ~$30 USD (increased from $25 as of March 2026)   Processing time: Approximately 15 minutes, although waiting times may vary.   Location: Around 45 minutes west of central Alexandria by road, depending on traffic.   For flight schedules, terminal information, and airport services, visit the Alexandria Airport official website. Visa eligibility depends on your nationality. Travelers using the visa-on-arrival scheme should carry a passport that meets Egypt's entry requirements and have the visa fee available in an accepted currency, typically U.S. dollars or euros. Before traveling, check the latest eligibility requirements through the Egypt's Official e-Visa Portal or contact your nearest Egyptian embassy or consulate. Guide to Egyptian Fish Dishes This guide introduces some of Egypt's best-known fish dishes, many of which are closely associated with Alexandria and the country's Mediterranean coast.   1. Singari Fish – baked with tomatoes, chili, and herbs   2. Ruz Sayadeya – traditional seafood rice served with fish   3. Samak Mashwi – grilled fish commonly served in Alexandria   4. Fesekh – fermented fish traditionally eaten during Sham El Nessim   5. Samak Bel Rada – bran-coated fish cooked until crisp   6. Ringa – smoked herring traditionally eaten during Sham El Nessim   7. Gandofli – clams and mussels cooked Alexandrian-style   8. Molokheya bil Gambari – molokheya prepared with shrimp   9. Barboon Maklee – fried red mullet commonly served along Egypt's Mediterranean coast   10. Koftet Samak – seasoned fish patties made with herbs and spices   Each section explains how the dish is prepared, where it is commonly served, and its place in Egyptian food culture. The guide begins with Singari, a baked fish dish closely associated with Alexandria. Singari Fish (سمك سنجاري) Quick Answer:   Singari is a traditional Alexandrian fish dish prepared by butterflying whole fish and baking it with tomatoes, garlic, herbs, and spices.   Typical Price: EGP 200–280 in simple local spots, EGP 250–400 in most mid-range seafood restaurants, and up to EGP 400–500+ in tourist-oriented venues. Prices vary by fish type, size, and restaurant category.   Best Season: Available year-round; weekends often offer a wider selection of fresh fish.   Sea bass, mullet, sea bream, and other locally available fish can all be prepared Singari-style. The fish is butterflied, filled with tomatoes, garlic, cilantro, cumin, and chili, then baked until the flesh is tender.   Preparation At many seafood restaurants, diners first choose a whole fish, then select the preferred cooking method, such as Singari-style, grilled, fried, or baked. Baking allows the herb and spice mixture to season the fish while keeping it moist. Singari is commonly served with tahini, lemon wedges, baladi bread, and ruz sayadeya.   History & Origins Singari has long been part of Alexandria's seafood tradition. It is widely served in Alexandria's seafood restaurants and is commonly ordered for family meals and weekend lunches. One explanation links the name "Singari" to Alexandria's Singar district, although the exact origin of the name is uncertain. Because it is baked rather than fried, Singari generally contains less added fat than many fried fish dishes while remaining a good source of protein and naturally occurring omega-3 fatty acids. It is served both as an everyday meal and on special occasions. Ruz Sayadeya (رز صيادية) Quick Answer:   Ruz Sayadeya is a traditional Egyptian rice dish prepared with fish and rice cooked in a stock flavored with caramelized onions and spices.   Typical Price: EGP 120–180 in simple local spots, EGP 150–220 in most mid-range restaurants, and EGP 220–280 in tourist-oriented venues. Prices vary depending on portion size, fish selection, and restaurant category.   Best Season: Available year-round.   The name combines the Arabic words "ruz" (rice) and "sayadeya," referring to fishermen. The dish has long been associated with Egypt's Mediterranean and Red Sea fishing communities and remains a staple in seafood restaurants across Alexandria.   Preparation The rice is cooked in a stock flavored with caramelized onions and spices such as turmeric, cumin, and cinnamon, giving it its distinctive golden color and rich flavor. Depending on the restaurant and recipe, it may be finished in the oven before serving. Ruz Sayadeya is commonly served with grilled or fried fish and is often accompanied by tahini, torshi (pickled vegetables), and baladi bread. Many seafood restaurants prepare the rice fresh to accompany the fish selected by the customer.   History & Origins Ruz Sayadeya has long been associated with Egypt's fishing communities along the Mediterranean and Red Sea coasts. It became a practical way to prepare freshly caught fish with seasoned rice using readily available local ingredients. Regional variations differ mainly in the type of fish served with the rice. In Alexandria, sea bass and mullet are common choices, while restaurants in Port Said and Suez may also serve it with shrimp or smaller local fish. When served with fish, Ruz Sayadeya provides a balanced combination of rice, protein, and naturally occurring healthy fats, making it one of the most common seafood meals found in Egyptian coastal restaurants. Samak Mashwi (سمك مشوي) Quick Answer:   Samak Mashwi is a traditional Egyptian grilled fish dish cooked over charcoal and typically seasoned with olive oil, cumin, salt, and lemon.   Typical Price: EGP 250–350 per kilo in local restaurants, EGP 300–450 per kilo in mid-range venues, and EGP 450–600+ per kilo in tourist-oriented seafood restaurants or for premium fish varieties. Prices vary depending on the fish type, weight, and restaurant.   Best Season: Available year-round, with the widest selection of fresh fish typically found during the summer months.   Samak Mashwi is one of Egypt's most common seafood dishes and has long been associated with Alexandria's Mediterranean seafood culture. While mullet (bouri) is a popular choice, sea bass, sea bream, tilapia, and other locally available fish are also prepared using this method.   Preparation The fish is usually grilled whole over charcoal after being seasoned with olive oil, salt, cumin, and sometimes garlic or fresh herbs. Charcoal grilling gives the fish a lightly smoky flavor while keeping the flesh moist. It is commonly served with tahini, lemon wedges, baladi bread, and torshi (pickled vegetables). Many seafood restaurants also offer Ruz Sayadeya as a side dish.   History & Origins Grilling freshly caught fish has long been part of daily life in Alexandria and other Egyptian coastal cities, where seafood markets and restaurants prepare fish according to the customer's preferred cooking method. Samak Mashwi remains one of the most widely available preparations in seafood restaurants throughout the country. Although mullet is especially popular in Alexandria, restaurants in other coastal regions may prepare Samak Mashwi with sea bass, sea bream, tilapia, or other locally available fish. Because the dish is grilled rather than fried, it generally contains less added fat than fried fish while remaining a good source of protein and naturally occurring omega-3 fatty acids.   How to Eat It Most restaurants serve the fish whole. Diners typically remove the bones at the table and eat it with baladi bread, tahini, lemon juice, and side dishes such as Ruz Sayadeya or salad. Fesikh (فسيخ) Quick Answer:   Fesikh is a traditional Egyptian dish made from fermented and salted gray mullet. It is most closely associated with the spring festival of Sham El Nessim and should only be purchased from reputable producers because improper fermentation can pose serious health risks.   Typical Price: EGP 350–450 per kilo in local markets, EGP 450–600 in higher-quality shops, and over EGP 600 per kilo for premium or packaged varieties. Prices vary depending on quality, preparation, and the retailer.   Best Season: Sham El Nessim (April)   Fesikh is prepared by salting and fermenting gray mullet (bouri) over several weeks. The process is traditionally carried out by specialists known as fasakhani, who prepare and sell fermented fish before the Sham El Nessim holiday.   Preparation Because Fesikh is produced through fermentation, proper preparation and storage are essential. Health authorities regularly advise consumers to buy it only from reputable producers and retailers, as improperly prepared fish can cause serious foodborne illness. Fesikh is commonly served with chopped onions, lemon wedges, baladi bread, and sometimes tahini to balance its strong salty flavor.   History & Origins Fesikh has been associated with Sham El Nessim for generations, and the tradition is often linked to ancient Egyptian spring celebrations. Today, it remains one of the foods most closely connected with the holiday and is enjoyed across the country. Although widely appreciated by many Egyptians, Fesikh's strong aroma and intense flavor can be unfamiliar to first-time visitors. Travelers interested in trying it should choose an established seafood restaurant or a trusted specialty fish shop. ⚠️ Fesikh Safety Tips for Travelers Buy Fesikh only from reputable seafood shops, restaurants, or licensed producers. Improper fermentation can lead to botulism, a rare but serious form of food poisoning. Check that the fish has been properly refrigerated and stored. If the product appears spoiled or has an unusual odor beyond its characteristic fermented smell, do not eat it. If you are uncertain about the source, choose another seafood dish instead.   If you're visiting Egypt during Sham El Nessim, you may also find our Egypt Travel Scams Guide 2026 useful for practical travel and safety advice. Samak bel Radda (سمك بالردة) Quick Answer:   Samak bel Radda is a traditional Egyptian fish dish prepared by coating whole fish in wheat bran before grilling, creating a crisp exterior while helping retain moisture.   Typical Price: EGP 250–500 per portion in most local and mid-range seafood restaurants in Alexandria. Prices vary depending on the fish type, size, and whether the dish is priced by weight or as a fixed portion.   Best Season: Available year-round.   The name combines the Arabic words "samak" (fish) and "radda" (bran), referring to the wheat bran coating used during cooking. Mullet (bouri) is the most common choice, although sea bass, tilapia, and other locally available fish may also be prepared this way.   Preparation The fish is seasoned with garlic, cumin, chili, and other spices before being coated with coarse wheat bran and grilled over charcoal. The bran forms a crisp outer layer while helping keep the fish moist during cooking. Samak bel Radda is commonly served with tahini, lemon wedges, baladi bread, and torshi (pickled vegetables). Many seafood restaurants also offer Ruz Sayadeya as a side dish.   History & Origins Samak bel Radda has long been part of Alexandria's seafood traditions and remains a common preparation in local seafood restaurants and home kitchens. One explanation suggests that wheat bran became a practical alternative to flour, creating the distinctive texture for which the dish is known. Although mullet is the traditional choice in Alexandria, other coastal regions may prepare the dish with different locally available fish. Because it is grilled rather than fried, it generally contains less added fat than many fried fish dishes while remaining a good source of protein and naturally occurring omega-3 fatty acids. Ringa (رينجا) Quick Answer:   Ringa is a traditional Egyptian smoked herring commonly eaten during the spring festival of Sham El Nessim. It is typically served with baladi bread, onions, and lemon.   Typical Price: EGP 120–250 per portion in local restaurants and neighborhood eateries. Prices vary depending on portion size and where it is served.   Best Season: Sham El Nessim (April)   Ringa is prepared by smoking whole herring, giving the fish its distinctive flavor and firm texture. Although available throughout the year, it is most closely associated with Sham El Nessim, when it is widely eaten across Egypt.   History & Origins The tradition of eating Ringa during Sham El Nessim is linked to the holiday's long history as a spring celebration. Today, families throughout Egypt commonly enjoy smoked fish during the festival, both at home and in parks or other outdoor gathering places. Although Ringa and Fesikh are often eaten during the same holiday, they differ in preparation. Ringa is smoked, while Fesikh is preserved through salting and fermentation.   How It's Served Ringa is traditionally served with baladi bread, sliced onions, lemon wedges, and sometimes tahini or fresh salad. The fish is usually cleaned and flaked before serving, making it easy to share as part of a larger meal.   Nutrition As an oily fish, herring is naturally rich in protein and omega-3 fatty acids and also provides vitamins D and B12, along with minerals such as phosphorus and selenium. Because smoked herring is relatively high in sodium, it is generally best enjoyed in moderation. Gandofli (جندوفلي) Quick Answer:   Gandofli refers to clams and other edible shellfish commonly served in Alexandria and other Egyptian coastal cities.   Typical Price: Prices vary widely depending on the restaurant and the type of shellfish. Portions generally range from EGP 150–300 in local seafood restaurants and EGP 250–500 in mid-range venues. Some restaurants charge by weight, so it's worth confirming the price before ordering.   Best Season: Available year-round, although availability depends on local catches and seasonal conditions.   Gandofli is a general name used for several types of edible shellfish, particularly clams, found along Egypt's Mediterranean coast. It is a common feature on seafood restaurant menus in Alexandria, where fresh shellfish is prepared using a variety of traditional cooking methods.   Preparation Gandofli may be grilled, cooked in tomato sauce, prepared in a light broth, or added to seafood soups. Alexandrian restaurants often season it with garlic, lemon, herbs, and spices that complement the natural flavor of the shellfish. It is commonly served with baladi bread, lemon wedges, and sometimes tahini or seafood rice, depending on the restaurant.   Nutrition Like many shellfish, Gandofli is naturally rich in protein and provides minerals such as iron, zinc, and selenium. It also contains omega-3 fatty acids while remaining relatively low in fat.   Where You'll Find It Gandofli is most commonly available at seafood restaurants in Alexandria and other Mediterranean coastal cities, where the day's catch often determines which shellfish are offered. Molokheya bil Gambari (ملوخية بالجمبري) Quick Answer:   Molokheya bil Gambari is a coastal variation of molokheya prepared with shrimp instead of the meat commonly used in other parts of Egypt.   Typical Price: EGP 180–350 per serving in most local and mid-range restaurants. Prices vary depending on the quantity of shrimp, ingredients, and restaurant style.   Best Season: Available year-round, with increased popularity during Ramadan.   Molokheya bil Gambari is especially popular in Alexandria and other Egyptian coastal cities, where fresh seafood is readily available. While molokheya is often prepared with chicken, rabbit, or beef elsewhere in Egypt, coastal restaurants commonly use shrimp.   Preparation The dish is prepared by simmering finely chopped molokheya leaves with shrimp, garlic, coriander, and butter or ghee. The result is a rich, flavorful stew that highlights both the herbs and the seafood. Molokheya bil Gambari is commonly served with rice or baladi bread. Some restaurants also pair it with seafood rice or additional grilled seafood.   History & Origins Molokheya has been eaten in Egypt for centuries, while the shrimp variation developed naturally in coastal regions where seafood became a common alternative to meat. Today, it remains a familiar dish in Alexandria's seafood restaurants and home kitchens. The dish is also frequently prepared during Ramadan, when families often include it as part of the evening iftar meal.   Regional Variations Alexandria is best known for preparing molokheya with shrimp, although some coastal regions use crab, fish stock, or a combination of seafood depending on local ingredients and family recipes. Barboon Maklee (باربون ماكلي) Quick Answer:   Barboon Maklee is a traditional Egyptian dish made by frying red mullet (goatfish), a small Mediterranean fish known for its delicate flavor and tender flesh.   Typical Price: EGP 250–300 per portion in simple local restaurants, EGP 300–450 in most mid-range seafood restaurants, and EGP 450–600+ in tourist-oriented or higher-end venues. Prices vary depending on the fish size, freshness, and restaurant.   Best Season: Available year-round, although quality depends on the daily catch.   Barboon Maklee is commonly served in Alexandria and other Mediterranean coastal cities, where red mullet is a regular feature on seafood restaurant menus. The fish is relatively small, making it suitable for quick cooking while retaining its tender texture.   Preparation The fish is typically cleaned, lightly seasoned with garlic, cumin, lemon juice, and spices, then coated in flour before being fried until crisp. Some restaurants also prepare red mullet on the grill, although the fried version is the most common preparation for Barboon Maklee.   How It's Served Barboon Maklee is commonly served with tahini, baladi bread, torshi (pickled vegetables), salata baladi, or Ruz Sayadeya. Lemon wedges are usually provided to add freshness before eating.   History & Origins Red mullet has long been an important commercial fish throughout the Mediterranean, including Egypt's northern coast. In Alexandria, it remains a popular choice in seafood restaurants, where it is valued for its mild flavor and versatility. Because it is naturally rich in protein and omega-3 fatty acids, Barboon Maklee is often included among the seafood dishes served in Alexandria's coastal restaurants. Koftet Samak (كفتة سمك) Quick Answer:   Koftet Samak is a traditional Egyptian fish patty made with minced fish, herbs, spices, and breadcrumbs before being fried until golden.   Typical Price: EGP 120–180 in simple street-style eateries, EGP 180–300 in most local seafood restaurants, and EGP 300–400 in mid-range or tourist-oriented venues. Prices vary depending on the fish used, preparation, and restaurant.   Best Season: Available year-round.   Koftet Samak is commonly served in Alexandria and other Egyptian coastal cities. The dish combines minced fish with herbs and spices to create small patties or balls that are fried and served as a main course or appetizer.   Preparation The fish is mixed with breadcrumbs, egg, parsley, garlic, lemon juice, cumin, and other seasonings before being shaped into patties or balls. After coating them with breadcrumbs, they are fried until lightly crisp on the outside while remaining tender inside. Koftet Samak is often served with tahini, baladi bread, salata baladi, or torshi (pickled vegetables). Some restaurants also offer it with rice or French fries.   History & Origins Fish patties have long been prepared in Egypt's coastal communities as a practical way to use minced fish with readily available herbs and seasonings. Today, Koftet Samak remains a familiar dish in seafood restaurants and home kitchens, particularly in Alexandria.   Nutrition When prepared with fresh fish, Koftet Samak provides protein along with naturally occurring omega-3 fatty acids. The nutritional value varies depending on the type of fish used and the cooking method. Where to Try Egyptian Seafood Egypt's Mediterranean and Red Sea coastlines have shaped the country's seafood traditions for generations. From long-established seafood restaurants to casual local eateries, travelers will find regional specialties prepared using a variety of local fish and shellfish. Here are several well-known seafood restaurants in Alexandria. 1. Balbaa Village Grill and Fish Restaurant Balbaa Village Grill and Fish Restaurant is one of Alexandria's best-known seafood restaurants, serving a wide selection of Egyptian fish and grilled dishes. The menu includes Singari, grilled fish, seafood platters, kofta, tagines, stuffed vegetables, salads, and other traditional Egyptian specialties. Diners can usually choose whole fish by weight and select their preferred cooking method, including grilling, frying, or Singari-style preparation. The restaurant is popular with families and larger groups, particularly during weekends and holidays, so waiting times may be longer during peak dining hours. Price Guide: Most diners can expect to spend around EGP 200–600 per person, depending on the dishes ordered and the type of seafood selected. For reservations or to check seafood availability, contact the restaurant directly at 03 540 0888 or via WhatsApp at +20 100 178 2904. Menu: View Balbaa's menu. 2. Samakmak Restaurant Samakmak Restaurant is a well-known seafood restaurant in Alexandria specializing in fresh fish and shellfish prepared to order. Guests can select fish, shrimp, calamari, and other seafood from the daily display before choosing their preferred cooking method, including grilling, frying, baking, or Singari-style preparation. The menu also includes seafood platters and a range of traditional Egyptian seafood dishes. The restaurant has a casual dining atmosphere and is popular with both local residents and visitors. Its focus on fresh seafood and made-to-order preparation makes it a good option for travelers who want to choose their fish before it is cooked. Price Guide: Expect to pay around EGP 400–900 per person, depending on the seafood selected and portion size. For reservations or to check daily seafood availability, contact the restaurant at 03 481 1560, 0115 431 2329, or via WhatsApp at +20 115 431 2329. Menu: View Samakmak's menu 3. Ibn Hamido Restaurant Ibn Hamido Restaurant is a long-established seafood restaurant in Alexandria serving a wide selection of traditional Egyptian fish and seafood dishes. The menu includes grilled, fried, and baked fish, along with shrimp, calamari, seafood tagines, and Sayadeya rice. Many dishes are prepared using the restaurant's daily seafood selection, and diners can often choose their preferred cooking method for whole fish. The restaurant has a casual atmosphere and is popular with families and groups, particularly during evenings and weekends. Its extensive seafood menu makes it a convenient place to sample several Egyptian coastal dishes in one meal. Price Guide: Expect to pay around EGP 400–800 per person, depending on the seafood selected and portion size. For reservations or to check daily seafood availability, contact the restaurant at 03 541 3338, 0122 855 5909, or via WhatsApp at +20 122 855 5909. Menu: View Ibn Hamido's menu. 4. Asmak El Ktaa Restaurant – El Mandara Branch Asmak El Ktaa Restaurant – El Mandara Branch is a seafood restaurant in Alexandria's El Mandara district, serving a broad selection of Egyptian fish and seafood dishes. The menu includes grilled sea bass, fried fish, seafood soups, shrimp, squid, seafood casseroles, pasta dishes, and whole fish prepared to order. Many seafood items are priced by weight, allowing diners to choose both the fish and the preferred cooking method. The restaurant has a casual, family-friendly atmosphere and is located near Montaza, making it a convenient dining option for travelers visiting Alexandria's eastern waterfront and surrounding attractions. Price Guide: Expect to pay around EGP 600–800 per person, depending on the seafood selected and portion size. Premium seafood and larger orders may cost more. For reservations or to check daily seafood availability, contact the restaurant at 03 5490080 ** or via WhatsApp at +20 106 137 1555 or +20 111 613 0538**. Menu: View Asmak El Ktaa's menu 5. Kadoura Restaurant Kadoura Restaurant is one of Alexandria's best-known seafood restaurants, serving a wide selection of fresh fish and shellfish prepared to order. Guests can choose from the daily seafood display before selecting their preferred cooking method, including grilling, frying, or cooking in sauces and casseroles. The menu includes grilled mullet, shrimp soup, crab, calamari, seafood platters, and a variety of traditional Egyptian seafood dishes. The restaurant has a lively atmosphere and is particularly busy during weekends and peak dining hours. Its location in eastern Alexandria, close to Stanley Bridge, makes it a convenient stop for visitors exploring the city's waterfront. Location: Eastern Alexandria, approximately 10 minutes by car from Stanley Bridge. Price Guide: Expect to pay around EGP 250–600 per person, depending on the seafood selected and portion size. Premium seafood or larger orders may exceed EGP 600–1,000 per person. For reservations or to check daily seafood availability, contact the restaurant at 03 480 0967, 0100 110 6333, or via WhatsApp at +20 100 110 6333. Menu: View Kadoura's menu 6. Asmak Shaaban Restaurant Asmak Shaaban Restaurant is a well-known seafood restaurant in Alexandria's El Max district, serving a wide selection of traditional Egyptian fish and seafood dishes. The menu includes grilled fish, fried fish, shrimp, calamari, seafood platters, and other local specialties. Guests can usually choose whole fish from the daily selection before deciding how it should be prepared, including grilled, fried, or baked. Located along Alexandria's western waterfront, the restaurant has a casual atmosphere and is a popular choice for both local residents and visitors looking for freshly prepared seafood. For reservations or to check daily seafood availability, contact the restaurant by phone or WhatsApp at +20 120 424 2551. Menu: View Asmak Shaaban's menu Alexandria Seafood Map: All Restaurants in One Place This interactive map includes all of the seafood restaurants featured in this guide, making it easier to plan where to eat while exploring Alexandria. Select any map marker to view the restaurant location and open directions in Google Maps. Why Seafood Matters in Alexandria Alexandria's location on Egypt's Mediterranean coast has shaped its seafood traditions for generations. Fresh fish and shellfish remain central to the city's cuisine, with recipes reflecting local ingredients, fishing practices, and regional cooking methods. From baked Singari and charcoal-grilled Samak Mashwi to traditional dishes such as Ruz Sayadeya and Fesikh, Alexandria's seafood offers travelers an introduction to one of Egypt's most distinctive regional food traditions. Exploring these dishes provides insight into the city's history, daily life, and long relationship with the Mediterranean. Practical Travel Tips for Alexandria Money & Payments Many seafood restaurants price whole fish by weight. Confirm the price before your meal is prepared, particularly when ordering fresh fish from the display. Carry some Egyptian pounds, as smaller restaurants and local cafés may not accept credit cards. Tipping is customary in Egypt. Small tips or rounding up the bill are generally appreciated. Health & Safety Choose busy seafood restaurants with a high turnover, as fresh seafood is generally replenished more frequently. Drink bottled water unless you are certain the local water is safe to consume. If you plan to try Fesikh, purchase it only from reputable producers or established seafood restaurants, as improper preparation can pose serious health risks if improperly prepared. Planning Your Visit Weekends and public holidays are the busiest times at Alexandria's popular seafood restaurants, so expect longer waiting times. If you're visiting during Ramadan or Egyptian public holidays, check restaurant opening hours in advance, as schedules may vary. Frequently Asked Questions Q1: What is the most popular fish dish in Alexandria? Samak Mashwi, or grilled fish, is one of Alexandria's best-known seafood dishes. It is typically prepared with fresh fish such as mullet, sea bass, or other locally available varieties, seasoned simply and grilled over charcoal. Q2: What is the difference between Singari and Samak Mashwi? Both are traditional Egyptian fish dishes, but they use different cooking methods. Samak Mashwi is whole fish grilled over charcoal with simple seasoning. Singari is butterflied fish baked with tomatoes, garlic, herbs, and spices. Q3: What is Fesikh, and is it safe to eat? Fesikh is a traditional Egyptian delicacy made from fermented and salted gray mullet. It is commonly eaten during Sham El Nessim. Because it is fermented, it should only be purchased from reputable producers or established seafood restaurants to reduce food safety risks. Q4: What is Ruz Sayadeya? Ruz Sayadeya is a traditional Egyptian rice dish prepared with caramelized onions, spices, and fish stock. It is commonly served alongside grilled or fried fish in Alexandria and other coastal cities. Q5: What is Samak bel Rada? Samak Bel Rada is fish coated in coarse wheat bran before grilling. The bran helps retain moisture while creating a lightly crisp exterior. Q6: Are there vegetarian options in Egyptian cuisine? Yes. While this guide focuses on seafood, Egyptian cuisine also includes vegetarian dishes such as koshari, ta'ameya (Egyptian falafel), stuffed vegetables, and a variety of salads and vegetable-based stews. Q7: What is Gandofli? Gandofli refers to clams and similar shellfish commonly served in Alexandria and other coastal cities. They may be grilled, cooked in soup, or prepared in tomato-based sauces. Q8: What is Molokheya bil Gambari? Molokheya bil Gambari is a coastal variation of Egypt's traditional molokheya stew, prepared with shrimp instead of meat or poultry. It is commonly served with rice or baladi bread. Q9: What is Barboon Maklee? Barboon Maklee is fried red mullet, a small Mediterranean fish known for its delicate texture. It is usually seasoned, lightly coated, and fried until crisp. Q10: What are Koftet Samak? Koftet Samak are seasoned fish patties or fish balls made with minced fish, herbs, and spices before being fried until golden. They may be served as an appetizer or a main course. Last updated: June 2026 — Menu listings, prices, and travel information reflect the latest available local data at the time of publication. Restaurant menus, prices, and opening hours may change. Planning a Longer Trip in Egypt?   Read our How to Get from Cairo Airport to Downtown for arrival tips and transport options.   Explore our Budget Travel Tips for Egypt to help plan your travel expenses.   Interested in Egypt's Culinary History?   Read our History of Egyptian Cuisine to learn how centuries of culinary traditions have influenced the country's regional dishes, including Alexandria's seafood cuisine.   Before your meal, you may hear the Egyptian expression "Bel hana wel shefa" (بالهنا والشفا), a traditional way of wishing someone an enjoyable meal.