Fish journey in Lebanon from sea to table

The article discusses Lebanon's long-standing journey of fish from the sea to the table, focusing on the import and distribution of various types of marine fish, especially from Turkey, Egypt, and Senegal. It explains that Lebanon imports approximately 80 tons of fish weekly from Turkey, mostly Turkish anchovies (85%) and high-quality fish (15%), arriving via air and sea shipments. The fishing season in Turkey runs from August to April. Additionally, Lebanon imports around 5 tons daily from Egypt, including species such as mackerel, Ghalaz (croaker), and other fish, along with fish imported from Senegal before recent suspension due to rising shipping costs. Despite the presence of distinctive Lebanese fish varieties, Lebanon does not export fish; local production amounts to 2-3 tons per day, comprising sardines, Sultan Rmyli, and Fridi fish, mainly consumed in local markets and auctions like the Karantina auction. The article also mentions that luxury restaurants serve both local and imported fish, with imports of salmon, fillets, and shrimp being among the main supplies for both the commercial sector and restaurants, noting a rise in prices for certain types, especially local shrimp.

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