MombasaFish
Nguru
Pride of the Swahili coast — firm, steak-like flesh. Thick steaks, grilling, biryani.
KES 1,200 per kg
| English name | King Fish |
|---|---|
| Swahili name | Nguru |
| Scientific name | Scomberomorus commerson |
| Family | Scombridae (Spanish 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 1,200 / kg |
~105 kcal · 22 g protein · 2 g fat · good source of omega-3, niacin and vitamin B12
Firm, meaty and relatively lean for an oily fish. A strong protein source that also delivers useful omega-3.
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.
The classic Swahili biryani fish — the chunks hold their shape through a long, spiced cook. Also outstanding as thick charcoal-grilled steaks, or shallow-fried in a spiced flour crust.
Goes well with: Biryani spice, tamarind, coconut, pilipili
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
Because it does not fall apart. The flesh is dense and holds together through the layering and steaming that biryani needs, where a softer fish would disintegrate into the rice.
Very little. It has a central bone and no significant pin bones, so steaks are almost bone-free.
Nguru run large — often 3–8 kg whole. Most customers buy it cut into steaks. Tell us how many kilos and how you want it cut.
