MombasaFish
Mkundaji
Delicate flesh, subtly sweet flavour. Fry whole, grill, or light coconut sauces.
KES 700 per kg
| English name | Red Mullet |
|---|---|
| Swahili name | Mkundaji |
| Scientific name | Parupeneus / Upeneus spp. |
| Family | Mullidae (goatfishes) |
| 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 |
~110 kcal · 19 g protein · 3.5 g fat · good source of iron and B vitamins
Small, flavourful fish eaten whole — which means you get more minerals than from a fillet.
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 whole and crisp. Mkundaji has a distinctive, almost shellfish-like sweetness that is lost if you smother it in spice.
Goes well with: Salt, lime, chilli, fried cassava
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
It has a sweet, almost prawn-like flavour that no other fish on the slab matches — a chef's fish.
Small — usually 150–400 g each, so several to a kilo.
