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Fish Varieties
Barbunia – Red Mullet
Fish was a regular part of our weekly dinner menu back in the old-country. When we made Aliyah we assumed we would find the same varieties in the market and if not, we’d be able to buy good quality frozen fish, but it was not so. Over the years, we’ve learned to love the local varieties and enjoy the flavors of the Mediterranean kitchen. We will always miss our hake, kingklip and yellowtail but fresh sardines, whitebait or tender morsels of freshly grilled mullet are equally delectable.
Sold fresh in the shuk or in small bottles or cans in the supermarket.
Bream
Zahavon
זהבון
Baked, you can stuff the cavity of the fish with garlic, red chili, onion (or leek), parsley and half of a sliced lemon
Cod
Kod
קוד
Baked or pan-fried
Carp
Karpion
קרפיון
The main ingredient of gefilte fish. If you do not like the flavor, substitute with Nile perch.
Grey Mullet
Boori
בורי
Grey mullet is a saltwater fish that can be baked or pan fried successfully. Grey mullet has a distinctive flavor that is quite earthy.
Grouper
Lokus
לוקוס
A firm, deep-water fish. Baked or grilled, it can also be used in spicy Moroccan fish.
Hake
Hake
הייק
Also referred to as Bakala or Marluza although true hake is much thicker. Periodically available in supermarket freezers.
Herring
Herring
הרינג
Also referred to as ‘Dag Maluach’ (salty fish). Pickled or chopped (a traditional Lithuanian way), you either love it or hate it.
Mackarel
Makarel
מקרל
Baked, pan fried, grilled or smoked.
Nile Perch
Nisichat Hanilus
נסיכת הנילוס
Baked with tomatoes and olives or pan fried. Works well as English style fried fish but make sure you cook it well as it is fairly thick. A fatty fish.
Red Mullet
Barbunia
ברבוניה
Red mullet is a light-pink fish. It is delicately flavored and slightly sweet. Red mullet is unrelated to grey mullet.
Red Snapper
Faridah
פארידה
A good source of Vitamin B6, Phosphorus and Potassium, a very good source of Protein and Vitamin B12
Salmon
Salmon / Altit
סלמון / אלתית
Traditionally bake salmon in the oven with lemon juice, olive oil, garlic and parsley. Steaks can be pan fried or baked. Salmon is dry when overcooked.
Sardines
Sardinim
סרדינים
Fresh sardines are sold in the shuk. Grilled on the BBQ or lightly coated with flour and fried in a skillet.
Sea Bass
Lavrak
לברק
Israel’s master-chef, Yisrael Aharoni suggests cooking Sea Bass in a rich fresh tomato sauce in a covered skillet for 15 minutes.
Sea Bream
Denis
דניס
Jamie Oliver suggests Sea Bream cooked with garlic, chili, cherry tomatoes and fresh parsley cooked in a skillet
Sole
Sol
סול
A flat fish which needs to be cooked for a few minutes only. Sole is available in the freezer section of the supermarket
St. Peters Fish (Tilapia)
Moosht/Amnon
מושט
Dipped in flour and lightly fried in a skillet, it is delicious when served with a parsley pesto. Also good in Moroccan fish stew (Chreime)
Trout
Forrel
פורל
Pan fried, grilled or baked.
Tuna
Tuna
טונה
Most commonly sold frozen in vacuum packs in the supermarket. Fry tuna like a beef steak.
