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

During a one-week stay in June, no shrimp or squid were served at all. The dining room had limited variety, although fish was available.

During a May holiday stay, seafood was served almost every other day: shrimp, octopus, squid, various fish. At the German restaurant (sharing a building with the Italian one), lightly salted red fish appeared at breakfast every other day. Shrimp and octopus were grilled, squid was battered, and fish included tuna, salmon and various white fish (prepared both battered and steamed with vegetables).

The hotel offers an à la carte option with seafood. In early June there were no shrimp, but grilled crabs were served for dinner and battered squid in the regular restaurant — only once a week.

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.