Palm Deira: Dubai Wet Market

The sound of the crowd haggling with the often uncompromising fish traders engulfs the area that can even be heard as far as the outside, and you will know if you are already in its vicinity once you start smelling fish in the breeze of the air. πŸ˜‰

Chef Abby

Chef Abby

The fish traders are amazingly skilled linguistics. They are able to speak many foreign dialects. As I remember, searching for prawn and “manong” told me that “bili na bili na, mura lang” ooops, he knows how to speak tagalog πŸ˜‰ and his pakistani, I totally surprised and smile. and hello 1 kilo prawn your good for spicy sinigang na hipon πŸ˜‰

Chef Abby

Chef Abby

once you’ve done fish shopping πŸ˜‰ you can proceed to the fish cutting and cleaning section. This will cost you 3 dirhams per kilo of fish but this way back 2011, I will search again once I visit Dubai wet market. πŸ˜‰

Chef Abby

Chef Abby

The entire market is a one stop kiosk of markets, having fruit and vegetables, dried fish market, fish market, spices market, meat market, and small groceries which are all just adjacent to the fish market, and all are just under one roof.

Chef Abby

So, if you’ve got a seafood recipe to surprise your love ones or friends, no matter how far in your place, especially I live in al qouz, Dubai ( my accommodation ). You can conveniently get all your ingredients here! πŸ˜‰

Bonus tips:

The market opens at 5am to 1pm , and opens again at 5pm to 11pm.

The Deira fish market is located on the Corniche Road in Deira Dubai, close to the Gold Souk and Al Shindagha Tunnel. The Palm Deira Metro Station and the Gold Souk Bus Station are both within walking distance. but take note ” don’t forget your nol cards” easy way to ride metro or bus πŸ˜‰ There’s also a large public car park adjacent to the market.

The best time to buy cheapest fish is from 8:30pm until closing, all the fishes are being sold half of the price! Walla come and see! πŸ˜‰ If you will take metro station, its not allowed to carry fish so better take a taxi!

Author: Chef Abegail Rempillo-Aparece

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