Fish Markets in Lebanon: Daily Catch and Buying Tips

Lebanese fish markets get their stock from local fishermen who land each morning at small ports — Anfeh, Batroun, Jounieh, Sour. Bigger inland markets in Beirut and Tripoli aggregate the catch and supplement it with imports.

Common fish

• Sea bream (sultan ibrahim, marbid): the daily favourite.
• Sea bass (loukouz): larger and prized for grilling.
• Red mullet (sultan): small, deep-fried whole.
• Sardines and anchovies: seasonal, abundant.
• Squid, octopus, calamari: for grilled platters and risotto.

How to tell fresh

• Eyes: clear and bulging, not sunken or cloudy.
• Gills: bright red, not brown.
• Smell: clean sea, not ammonia or fishy.
• Flesh: firm to the touch and bouncy.
• Scales: tight to the body, shiny.

Buying tips

• Go early — morning catch is the freshest.
• Ask the vendor to clean and scale on site.
• For sashimi or carpaccio, only buy from a vendor you trust.
• Frozen at sea (FAS) labels are honest substitutes when local catch is unavailable.