MombasaFish
Katashingo
High in protein, calcium and omega-3, deep concentrated flavour. Fry crispy, boost stews and ugali.
KES 700 per kg
| English name | Dried Anchovies |
|---|---|
| Swahili name | Katashingo |
| Scientific name | Stolephorus spp. |
| Family | Engraulidae |
| Caught | The Kenyan south coast |
| Method | Sun-dried and hand-processed |
| Sold by | Per kilogram |
| Price | KES 700 / kg |
~330 kcal · 60 g protein · 9 g fat · extremely high in calcium and protein by dry weight
Sun-drying concentrates everything. Weight for weight, dried anchovies are among the most protein- and calcium-dense foods you can keep in a cupboard.
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.
Fry crisp as a snack, or use a handful to build savoury depth in a stew or vegetable dish. Rinse briefly first if you want less salt.
Goes well with: Ugali, sukuma wiki, tomato stew
Every order is cleaned to your preference — scaled, gutted, filleted, cut into steaks or left whole. Choose at checkout.
Store in a sealed container in a cool, dry, dark place. No refrigeration needed.
Keeps: 6–12 months sealed and dry
Every fish is looked over by hand before it is packed. These are the four things we check, and they are the same four you should check when it reaches you.
Then it is packed. On ice, in a sealed EPS cooler that holds cold for up to 72 hours. Mombasa goes the same day by rider; everywhere else travels by express courier or bus.
Do these four checks yourself when it arrives. If any of them fails, send one photograph within 24 hours and we replace the item or refund it — we never ask you to send fish back. Read the guarantee.
No. Sealed, cool and dry is enough. Refrigerate only if your kitchen is very humid.
Six to twelve months if properly sealed and kept dry.
