MombasaFish
Steaks · not Indian Ocean
Rich, buttery orange flesh with high omega-3. Sear it, roast it, or serve it raw. Imported cold-chain — the one fish on this list our boats don't catch.
KES 6,000 per kg
| English name | Salmon |
|---|---|
| Swahili name | Steaks · not Indian Ocean |
| Scientific name | Salmo salar |
| Family | Salmonidae |
| Caught | Imported. Every other product on this site is Indian Ocean and traceable to Shimoni; salmon is the one exception, and we say so plainly. |
| Method | Farmed and imported — not caught by our boats |
| Sold by | Per kilogram |
| Price | KES 6,000 / kg |
~200 kcal · 20 g protein · 13 g fat · very high in omega-3, vitamin D and B12
Rich, buttery and exceptionally high in omega-3 and vitamin D.
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.
Sear skin-side down for crisp skin, roast, or serve raw as sashimi. Salmon is forgiving — but pull it while the centre is still slightly translucent.
Goes well with: Dill, lemon, soy, ginger, butter
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
No. Salmon is a cold-water fish and does not live in these waters. Ours is imported, and we label it clearly so our traceability claim on everything else stays honest.
Because it is imported and cold-chained the whole way. If you want the same omega-3 for a sixth of the price, buy una — Indian mackerel — instead.
