MombasaFish
Boneless · skin on or off
The fillet worth paying for — firm white flesh, mildly sweet, no bones, no scaling, no waste. Pan-sear, grill, bake, or drop straight into a coconut curry.
KES 1,500 per kg
| English name | Red Snapper Fillets |
|---|---|
| Swahili name | Boneless · skin on or off |
| Scientific name | Lutjanus spp. |
| Family | Lutjanidae — boneless fillet |
| Caught | Shimoni and the Pemba Channel, Kwale County |
| Method | Handline fishing; filleted by hand at our counter |
| Sold by | Per kilogram |
| Price | KES 1,500 / kg |
~100 kcal · 21 g protein · 1.3 g fat · high in selenium and B12
All the protein of whole snapper with no bones and no waste.
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.
Pan-fry skin-side down in a hot dry pan for crisp skin, or bake with lime and herbs. Thin fillets need 3–4 minutes total.
Goes well with: Lime, garlic, herbs, salad, rice
Every order is cleaned to your preference — scaled, gutted, filleted, cut into steaks or left whole. Choose at checkout.
Fillets have no skin or bone to protect them. Keep at 0–4 °C, cook within 1–2 days, or freeze immediately at −18 °C for up to 3 months.
Keeps: 1–2 days refrigerated · 3 months frozen
Because one kilo of fillet takes over two kilos of whole fish — filleting yields about 40–45% — plus the labour of cutting it by hand.
Your choice at checkout.
