MombasaFish
Kolekole
Strong, meaty fish with a rich savoury taste. Frying, charcoal grilling, hearty stews.
KES 700 per kg
| English name | Trevally Fish |
|---|---|
| Swahili name | Kolekole |
| Scientific name | Caranx spp. |
| Family | Carangidae (jacks and trevallies) |
| Caught | Shimoni and the Pemba Channel, Kwale County |
| Method | Handline and small-net fishing from open wooden boats |
| Sold by | Per kilogram |
| Price | KES 700 / kg |
~120 kcal · 22 g protein · 3 g fat · good source of omega-3 and potassium
A muscular, active fish with denser flesh and more natural oil than reef whitefish.
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.
Handles bold seasoning better than almost anything else on the slab. Deep-fry in a spiced crust, grill over charcoal, or cook long in a heavily spiced curry.
Goes well with: Pilipili, tamarind, heavy spice, coconut
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
Stronger than changu or tewa, milder than tuna. It is the fish to choose if you find white fish bland.
Excellent. The dense flesh holds together on a grate where softer fish break up.
