What seafood is served at all-inclusive hotels in Egypt?

At the fish market you pick your own fish, hand it over to be fried on the spot, and collect it about an hour later — cost is 1,800 EGP. A kilogram of the largest shrimp cost 850 EGP and was cooked while you walk around the Marina. About a 30-minute walk from the hotel; the smell is strong but the variety is huge.

Over a 6-night stay the buffet included crabs, octopus, and langoustines, with no two days repeating the same menu. Food was rated highly.

After a two-week stay: baked salmon, octopus, shrimp, and squid rotate every 1-2 days. Lightly salted red fish appears only on Saturday evenings. Sea bass is available daily. Crabs are tiny with barely any meat — not worth taking. Shrimp, however, are decent in both size and taste. Salmon tends to be dry, octopus is fine. Baked white fish is good; battered white fish is an acquired taste.

At a budget hotel, seafood is served once a week: shrimp, crab, and occasionally squid. Portions are tiny — almost piece by piece — and there's typically a 15-minute queue. Overall food quality is basic, so don't expect variety.

When booking, hotels may ask whether you prefer a meat or fish menu. Alcohol is included in the all-inclusive package. Food quality is generally acceptable.