MombasaFish
Papa Mbichi
Firm, dense, boneless meat with coastal character. Frying, spiced stews.
KES 700 per kg
| English name | Shark Steak |
|---|---|
| Swahili name | Papa Mbichi |
| Scientific name | Carcharhinus spp. |
| Family | Carcharhinidae (requiem sharks) |
| 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 |
~130 kcal · 21 g protein · 4.5 g fat · high in protein and vitamin B12
Dense, meaty and boneless — a substantial protein source. As a large predator, shark carries higher mercury than small fish, so it is best eaten occasionally rather than weekly, and is generally not advised during pregnancy.
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.
Cut into cubes for a heavily spiced curry, or grill as steaks. Soak in lime or milk for 30 minutes first — it firms the flesh and removes any ammonia note.
Goes well with: Heavy spice, tamarind, coconut, lime
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
Sharks retain urea in their flesh, which can turn to ammonia over time. A 30-minute soak in lime juice, vinegar or milk removes it completely.
No — sharks have cartilage, not bone. Shark steak is entirely boneless, which is why it is popular with children and older people.
It is landed as part of the mixed small-boat catch on this coast rather than targeted industrially. We do not buy or sell any protected or listed species.
