MombasaFish
Sulisuli Kipanga
King of the BBQ — dense steaks that hold together over hot coals. Grill, sear, skewer.
KES 800 per kg
| English name | Swordfish |
|---|---|
| Swahili name | Sulisuli Kipanga |
| Scientific name | Xiphias gladius |
| Family | Xiphiidae |
| 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 |
~145 kcal · 23 g protein · 5 g fat · rich in selenium, vitamin D and omega-3
A meaty, satisfying fish with more fat than sailfish and a good omega-3 profile. Like all large, long-lived predatory fish, swordfish accumulates more mercury than small species — an occasional choice rather than a weekly one, and one that pregnant women and young children are usually advised to avoid.
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.
Thick steaks on the charcoal. Swordfish is dense enough to behave like beef on a grill — do not move it until it releases.
Goes well with: Lemon, oregano, olive oil, grilled vegetables
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
For most adults, in moderation, yes. Because it is a large predator it carries more mercury than small fish, so most health authorities advise pregnant women and young children to choose smaller species such as sardines, mackerel or changu instead.
Thick, over charcoal, and no more than medium. It is a lean, dense fish that turns dry when overcooked.
