MombasaFish
Uwono
Tiny fish with intense savoury flavour. Crispy frying, spiced dishes, with ugali.
KES 600 per kg
| English name | Anchovies |
|---|---|
| Swahili name | Uwono |
| Scientific name | Stolephorus spp. |
| Family | Engraulidae (anchovies) |
| Caught | Shimoni and the Pemba Channel, Kwale County |
| Method | Handline and small-net fishing from open wooden boats |
| Sold by | Per kilogram |
| Price | KES 600 / kg |
~130 kcal · 20 g protein · 5 g fat · very high in calcium, omega-3 and B12
Tiny, cheap and nutritionally dense. Eaten whole, they are one of the best calcium sources available, and among the lowest-mercury fish in the sea.
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 crisp in seasoned flour and eat like a snack. Also stewed with tomato, or dried and used to build depth in a stew.
Goes well with: Ugali, tomato stew, lime, chilli
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
Uwono (anchovies) are smaller and finer; simusimu (sardines) are larger and oilier. Both are eaten whole.
At this size, no. Fry them as they are.
