MombasaFish
Boneless · freshwater
Mild, tender and family-friendly — the easiest fillet to cook and the gentlest on the budget. Pan-fry, bake or stew.
KES 1,200 per kg
| English name | Tilapia Fillets |
|---|---|
| Swahili name | Boneless · freshwater |
| Scientific name | Oreochromis niloticus |
| Family | Cichlidae — freshwater |
| Caught | Kenyan freshwater. This is the one product besides salmon that does not come from the Indian Ocean, and we label it plainly. |
| Method | Freshwater — farmed and lake-caught, not from our boats |
| Sold by | Per kilogram |
| Price | KES 1,200 / kg |
~96 kcal · 20 g protein · 1.7 g fat · high in protein, low in fat
Very lean, very mild and inexpensive — the easiest fish to introduce to children and to people who think they dislike fish.
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.
Pan-fry, bake or stew. Tilapia is mild to the point of neutral, so it takes on whatever you cook it with.
Goes well with: Tomato stew, garlic, lemon, ugali
Every order is cleaned to your preference — scaled, gutted, filleted, cut into steaks or left whole. Choose at checkout.
Fillets have no skin or bone to protect them. Keep at 0–4 °C, cook within 1–2 days, or freeze immediately at −18 °C for up to 3 months.
Keeps: 1–2 days refrigerated · 3 months frozen
No — tilapia is a freshwater fish. We say so clearly because everything else we sell is Indian Ocean and traceable to Shimoni.
Freshwater tilapia is farmed at scale and costs less to produce than a hand-caught reef fish.
