The Sovereign List
This week's landing list
Week of 15 September 2026
What we can supply this week and how soon. Pricing and availability move with the catch, so we publish the list weekly rather than a standing annual sheet. Compiled from our suppliers' availability lists this week. Nothing below is held as open stock in Dubai: every line is sourced against a confirmed order, with the lead time shown. Reply to confirm grade and date before you plan a service.
Priced this week — Norwegian salmon & troutPrices
- Fresh Norwegian Salmon, Superior HOG3–8 kg · air-flown twice weekly · 5–7 daysTo order
- Frozen Norwegian Salmon, Superior HOG3 kg to 9 kg+ · sea freight · 4–6 weeksTo order
- Salmon Fillet, trims A–E1.0–2.2 kg · vacuum packed · 4–6 weeksTo order
- Salmon Portions125–220 g · skin-on or skinless · 4–6 weeksTo order
- Rainbow Trout, fresh and frozen3–8 kg · HOGTo order
The Flagship — Norwegian King Crab
- First Phalanx — Merus10–12 cm · frozen at originTo order
- King Crab Clusters & Legs4L–7L grades · in shellTo order
- Second Phalanx6–10 cmTo order
- Claw Meatper kg · shell-freeTo order
- Whole King Crab, frozencooked · frozen at originTo order
- Live King Crab2.5–3.2 kg · 3.2–4 kgTo order
Bluefin Tuna — Japan, frozenPrices
- Bluefin Akamilean loin · AED 640/kg incl. VATTo order
- Bluefin Chutoromid-belly · AED 990/kg incl. VATTo order
- Bluefin Otorobelly · AED 1,190/kg incl. VATTo order
Also to order this week
- Sea Urchin Roefrozen or chilledTo order
- Sea Scallop Meatall sizesTo order
- Sockeye Salmon, whole gutted1.5 kg · 2 kg+ · frozenTo order
- Pacific Cod Filletinterleaved · frozenTo order
Exclusiv
- Red Caviar — Wild Salmon Roe1 kgTo order
- Black Truffleseasonal · to orderTo order
- White Truffleseasonal · to orderTo order
How to read the list
- Available — in stock in Dubai at publication, ready to schedule.
- Limited — small lots, allocated in order of confirmation.
- To order — sourced against a confirmed order, with the lead time shown.
Why a weekly list
King crab, bluefin and salmon are traded against catches, quotas and flights: grades, sizes and prices move week to week. A weekly list tells a kitchen what can actually be served, and when to order ahead for a fixed occasion.
Before you order, read which king crab cut suits the dish and how the season moves price. Salmon and trout are priced openly on the wholesale price list.
The Chef's Line
Get this list every Sunday
Chefs and house managers receive the landing list by WhatsApp or Telegram before it is published here, with first allocation on limited lots.
+971 56 2550909