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 1,600 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 1,600 / 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
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.
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.
