MombasaFish
Tafi
Coastal classic — mild, slightly sweet, takes spices beautifully. Deep-fry whole, grill.
KES 700 per kg
| English name | Rabbit Fish |
|---|---|
| Swahili name | Tafi |
| Scientific name | Siganus sutor |
| Family | Siganidae (rabbitfishes) |
| Caught | Shimoni and the Pemba Channel, Kwale County |
| Method | Handline and small-net fishing from open wooden boats |
| Sold by | Per kilogram |
| Price | KES 700 / kg |
~100 kcal · 19 g protein · 2 g fat · good source of protein and phosphorus
A lean, everyday fish and one of the most sustainable choices on the slab — tafi is abundant, fast-growing and central to the small-boat fishery.
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.
Fry whole, or grill. A staple of the coastal kitchen, best kept simple with salt, lime and pilipili.
Goes well with: Ugali, kachumbari, lime
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
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.
It has more fine bones than changu, but coastal families eat it whole and pick around them. Ask for fillets if bones are a concern.
Because it is abundant and lands in good numbers. Price here reflects supply, not quality.
