MombasaFish
MombasaFish
For kitchens
Restaurants, hotels, caterers and retailers — standing weekly supply, cut to your specification, straight from the boats at Shimoni.
Most kitchens in Kenya buy seafood through two or three intermediaries. Each one adds a margin and a day. We buy the catch at the landing site the morning it lands, which is why the fish reaches your kitchen fresher and usually cheaper than the same fish through a broker.
We settle a weekly quantity and a price with you in advance, so your food cost is predictable even when the market moves.
Portioned to a set weight, filleted, steaked, peeled, deveined. Your line receives fish ready for the pan, not a job to be done.
You know what is coming before your kitchen plans the menu. No surprises at 7am on a service day.
Species, landing site and date on every delivery — the provenance your menu can print and your guests increasingly ask about.
Consistent weekly species with portioning to your plate weight. Menu-ready fillets and steaks, plus the octopus, prawns and calamari that carry a coastal menu.
Larger standing volumes, buffet-scale quantities and the flexibility to scale up for occupancy peaks and events.
One-off volume for weddings and functions, delivered on ice to the venue. The Bwanaharusi box scaled to whatever the guest list demands.
Bulk whole fish, dried seafood and sea moss for resale, in the sizes and grades your own customers ask for.
Any supplier who promises you identical fish every week either freezes it or is not telling you the truth. We would rather agree a plan that survives a bad weather week.
Species, weekly volume, preparation and delivery days. A photograph of last month's order sheet is perfect.
Trade rates per species for the volume you have described, plus transport at cost. Usually the same day.
Start with one week before committing to anything. Judge the fish in your own kitchen.
Agreed days, agreed volume, a call the night before, and one point of contact who answers.
Yes. We supply kitchens across Mombasa and the south coast, and we deliver to seven counties beyond it. Standing orders are agreed directly with you — species, quantities, cut, frequency and delivery window.
There is no fixed minimum for a first order. For standing supply we agree a weekly volume with you so we can commit the right buying at the landing site. Tell us what your kitchen actually uses in a week and we will build around it.
Honestly, no — and be wary of any supplier who says otherwise. The catch is whatever the boats land. What we can guarantee is a weekly volume, a price agreed in advance, and a call the evening before telling you exactly what is coming so your kitchen can plan the menu around it.
Yes, on standing volume. Trade rates are agreed per species and per week rather than published, because they depend on quantity and consistency. Send us your usual weekly list and we will quote against it.
Yes. Scaled, gutted, filleted, portioned to a set weight, steaked, peeled and deveined. Tell us the portion size your kitchen plates and we cut to it, so your line cooks receive fish ready to go.
M-Pesa as standard. For regular accounts we can discuss terms once a supply relationship is established.
Export-grade product is part of what we handle, particularly dried prawns and dried seafood. Export requires the correct licensing and documentation, which we handle case by case — start a conversation and we will tell you plainly what is and is not possible.
The full range is on the shop page with consumer pricing. Trade rates are quoted against your volume.
No account portal, no sales team, no ticket number. You message us and we answer — usually within the hour, always the same day.
