MombasaFish
Jodari
Deep red, firm, protein-rich meat. Steaks, searing, grilling, or sushi-style.
KES 1,000 per kg
| English name | Tuna Fish |
|---|---|
| Swahili name | Jodari |
| Scientific name | Thunnus albacares / Katsuwonus pelamis |
| Family | Scombridae (tuna and mackerel) |
| Caught | Shimoni and the Pemba Channel, Kwale County |
| Method | Handline and small-net fishing from open wooden boats |
| Sold by | Per kilogram |
| Price | KES 1,000 / kg |
~130 kcal · 24 g protein · 3 g fat · rich in omega-3, vitamin D, vitamin B12 and selenium
One of the best sources of long-chain omega-3 fatty acids you can buy on this coast, along with high-quality protein and vitamin B12.
Nutritional values are approximate, per 100 g raw edible portion, and vary with size and season. This is general information, not medical or dietary advice.
Sear hot and fast — 1–2 minutes a side for a 2 cm steak, leaving the centre pink. Overcooked tuna turns dry and grey. Also excellent grilled over charcoal or served raw, sashimi-style, when very fresh.
Goes well with: Lime, ginger, soy, charred vegetables
Every order is cleaned to your preference — scaled, gutted, filleted, cut into steaks or left whole. Choose at checkout.
Keep on ice or in the coldest part of the fridge (0–4 °C) and cook within 2 days of delivery. To freeze, pat dry, wrap tightly and freeze at −18 °C; use within 3 months. Never refreeze fish that has thawed.
Keeps: 2 days refrigerated · 3 months frozen
Tuna landed and iced the same morning is the only tuna worth eating raw. Tell us on WhatsApp that you intend to serve it raw and we will pick and handle it accordingly. If you are pregnant, immunocompromised, very young or elderly, cook it through.
Both come off the Shimoni boats depending on the day. Yellowfin is the larger, deeper-red steak fish; skipjack is smaller and stronger in flavour.
We cut to about 2–3 cm as standard. Say the word and we will cut thicker or thinner.
