MombasaFish
Premium catch
Prized worldwide — firm white flesh, mildly sweet. Grill whole, steam, pan-fry.
KES 700 per kg
| English name | Red Snapper |
|---|---|
| Swahili name | Premium catch |
| Scientific name | Lutjanus spp. |
| Family | Lutjanidae (snappers) |
| 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 |
~100 kcal · 21 g protein · 1.3 g fat · high in selenium and vitamin B12
Very lean white fish, high in protein and low in saturated fat.
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.
Grill or bake whole with nothing more than salt, lime and oil — snapper is a fish that rewards restraint. Also excellent pan-fried in fillets, skin on, for crisp skin.
Goes well with: Lime, garlic, parsley, olive oil, simple salads
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.
Filleting a whole snapper yields roughly 40–45% of its live weight in boneless meat, so one kilo of fillet takes over two kilos of whole fish, plus the labour of cutting it.
Your choice — say which at checkout. Skin on is better for pan-frying and grilling; skin off suits curries and stews.
The skin is rose-pink to red; the flesh is white and firm. Colour fades slightly with time on ice, which is normal.
