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
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.
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.
