MombasaFish
Kome
Sweet, tender and quick — steam them open in coconut milk, garlic and chili in under ten minutes.
KES 2,000 per kg
| English name | Mussels |
|---|---|
| Swahili name | Kome |
| Scientific name | Perna perna |
| Family | Mytilidae |
| Caught | The rocky south coast around Shimoni |
| Method | Hand-gathered from rocks and reef at low tide |
| Sold by | Per kilogram |
| Price | KES 2,000 / kg |
~86 kcal · 12 g protein · 2 g fat · very high in iron, manganese, selenium and B12
One of the best iron sources in the sea and remarkably high in 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.
Steam in a covered pot with garlic, chilli and coconut milk for 5–6 minutes until they open. Discard any that stay shut.
Goes well with: Coconut, garlic, chilli, bread for the broth
Every order is cleaned to your preference — scaled, gutted, filleted, cut into steaks or left whole. Choose at checkout.
Shellfish are the most perishable thing we sell. Keep cold and cook the day of delivery where possible, and within 24 hours at the latest.
Keeps: 1 day refrigerated
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.
Scrub the shells and pull away the beard. Discard any open shell that will not close when tapped.
Throw those away — an unopened mussel after cooking should not be eaten.
