Fish is considered a staple on the Lebanese table, and Lebanon is known for its wide variety of seafood which combines delicious flavor with nutritional value.
Although there is local production, the Lebanese market relies heavily on imports to meet demand.
Turkey is the leading source of imported fish, with approximately
80 metric tons arriving in Lebanon each week, primarily consisting of ajaj and barak.
Other varieties include Sultan Ibrahim, Jarbidi, Ghabbas, and Malifa. The Turkish fishing season runs from August through April, ensuring the availability of these high-quality species.
Lebanon also imports about five metric tons daily from Egypt of masqar, gazal, barak, and sandy laqas.
These varieties are widely popular in restaurants.
Imports from Senegal, however, have recently declined due to rising shipping costs.
In contrast, domestic production ranges from two to three metric tons per day and includes sardines Sultan Ibrahim, al-Faridi, gazal, and al-Malifa, among others; most of it is sold at the Karantina auction.
Lebanon also imports salmon and frozen fillets to meet the needs of restaurants, as well as shrimp and octopus from Ecuador and India.
Meanwhile, locally caught shrimp remain rare and expensive, reflecting the diversity of the Lebanese seafood market and its ability to cater to a variety of tastes.
MTV
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