MombasaFish
Songoro
Cut into thick white steaks — dense like tuna but milder, with almost no small bones. Searing, grilling, frying, curries.
KES 800 per kg
| English name | Cobia |
|---|---|
| Swahili name | Songoro |
| Scientific name | Rachycentron canadum |
| Family | Rachycentridae |
| Caught | Shimoni and the Pemba Channel, Kwale County |
| Method | Handline and small-net fishing from open wooden boats |
| Sold by | Per kilogram |
| Price | KES 800 / kg |
~155 kcal · 21 g protein · 7 g fat · high in omega-3 and vitamin B12
Richer and fattier than most fish on this coast, with a correspondingly high omega-3 content.
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.
Rich enough to grill without drying, firm enough to cube for skewers. Also excellent smoked. Chefs prize it because it behaves like a premium fish at a coastal price.
Goes well with: Citrus, chilli, smoked paprika
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
Firm white flesh, high fat, big clean fillets and almost no waste. It cooks like an expensive fish.
Moderately — closer to salmon than to changu, but far milder in flavour.
