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
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.
