A Guide to Gulf Fish: Sheri, Jesh, King Fish and What to Order
Sheri, jesh, kofer, king fish: the names on a seafood menu in Abu Dhabi can be new to visitors. This guide explains each fish and how it is best cooked.
By Shams Al Bahar Kitchen5 min read
Seafood menus in Abu Dhabi are full of names you will not see anywhere else. Gulf fish such as sheri and jesh have been caught along this coast for generations, and they sit on the menu next to international favourites like salmon and seabass. If you have ever pointed at a name and hoped for the best, this guide is for you.
Sheri
Sheri is the local name for the spangled emperor, one of the best-loved table fish in the UAE. The flesh is white, firm and mild, which makes it a safe choice for anyone who does not like a strong fishy taste. It holds together well, so it is excellent fried and just as good on the grill.
Jesh
Jesh is the name used for trevally, a fast, muscular fish from the jack family. Expect meaty, slightly richer flesh with a satisfying bite. It stands up to bold spice, so it is a natural match for a strong masala and a hot grill.
King fish
King fish, known locally as kanaad, is a large mackerel that is usually cut into thick steaks. The flesh is dense and full flavoured, with natural oils that keep it juicy over the flame. If you like salmon or tuna steaks, king fish is the Gulf answer.
Kofer
Kofer is a Gulf sea bream with sweet, delicate white flesh. It is a classic for frying whole: the skin turns crisp while the inside stays soft.
Red snapper
Red snapper has a mild, slightly sweet flavour and moist flesh that takes on marinade beautifully. It is one of the best fish to grill whole and share.
Seabream and seabass
These two are the gentle all-rounders. Seabream is tender with a subtle sweetness. Seabass is buttery with few bones, which makes it popular with children and first-timers. Both are lovely with nothing more than lemon and salt.
Black pomfret
Black pomfret is a flat, round fish with soft, rich flesh. It is a favourite across the Gulf and South Asia, and frying is the traditional way to enjoy it.
Grilled or fried? A quick rule
- Firm and meaty fish such as jesh, king fish and red snapper are made for the grill.
- Delicate fish such as kofer and black pomfret shine when fried.
- Mild all-rounders such as sheri, seabass and seabream work either way.
Not sure? Ask us
The catch changes with the season, and the best fish is always the one that came in freshest. Tell our team how many people you are feeding and how spicy you like it, and we will point you to the right fish. You can see everything we serve on the menu, or reserve a table and try a few side by side.
