MombasaFish
Pono
Colourful reef fish — tender white flesh, gently sweet. Fry whole, roast, coconut sauces.
KES 600 per kg
| English name | Parrot Fish |
|---|---|
| Swahili name | Pono |
| Scientific name | Scarus spp. |
| Family | Scaridae (parrotfishes) |
| Caught | Shimoni and the Pemba Channel, Kwale County |
| Method | Handline and small-net fishing from open wooden boats |
| Sold by | Per kilogram |
| Price | KES 600 / kg |
~95 kcal · 20 g protein · 1.5 g fat · lean, high in protein
Lean, sweet white flesh — very mild and easy for children.
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 or steam with ginger and spring onion. Pono is delicate; it does not want a fierce charcoal grill or heavy spice.
Goes well with: Ginger, spring onion, light coconut sauce
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
Yes — it is one of the sweetest, mildest reef fish, which is why it is popular with children.
You can, but gently. Pono is soft-fleshed and can break up on a grate. Frying whole suits it better.
