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
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.
