Ocean Pride: Fresh Seafood from Kenya
Your trusted source for fresh and chilled seafood products in Nairobi, Kenya.
Ocean Pride: Fresh Seafood from Kenya
Your trusted source for fresh and chilled seafood products in Nairobi, Kenya.
Our Products
Whole Fish
Fish with its head, tail, fins, and internal organs (viscera) still intact
Red Snapper
1300
Prized for its firm, sweet flesh and delicate flavor, Red Snapper holds up well to whole-fish cooking methods. Best grilled or baked whole with lemon and herbs, or steamed Kenyan-coastal style with coconut and spices. A great source of lean protein and omega-3s, with a mild taste that works for both first-time seafood eaters and seasoned cooks.
Nile Perch
1190
A freshwater favorite from Kenya's lakes, Nile Perch has a mild, buttery flavor and large flaky flakes once cooked. Excellent pan-fried, deep-fried Kenyan-style, or in fish curry. Rich in protein and low in fat, it's a household staple across East Africa.
Tilapia
1190
One of Kenya's most popular fish, Tilapia has a mild, slightly sweet taste and tender texture. Traditionally fried whole and served with ugali and kachumbari, it also works well grilled or in soups. A good source of lean protein, low in calories.
White Snapper
1300
Firm white flesh with a clean, mild flavor, White Snapper is versatile across grilling, baking, and pan-searing. Popular for whole roasted preparations with garlic and ginger. High in protein and a good source of vitamin B12.
Mackerel
890
An oily fish with a rich, distinct flavor, Mackerel is best grilled or fried whole until the skin crisps. Naturally high in omega-3 fatty acids, making it one of the more nutrient-dense options on this list — good for heart health.
Lady Finger
990
Mild and slightly sweet, Lady Finger fish has soft, delicate flesh that cooks quickly. Best suited to shallow frying or light curries where its texture isn't overwhelmed. A lean, easily digestible protein choice.
Sardines
890
Small, oily, and packed with flavor, fresh Sardines are best pan-fried whole and eaten bones-in for extra calcium, or grilled with a squeeze of lime. One of the richest natural sources of omega-3s and vitamin D available in fresh fish.
Pomfret
2500
A premium fish known for its smooth, boneless-feeling flesh and rich flavor, Pomfret is ideal for whole grilling or steaming with light seasoning to let the natural taste come through. High in protein and healthy fats.
Rock Cod
1150
Firm-textured with a mild, slightly sweet taste, Rock Cod is well suited to baking or pan-searing whole. A lean, low-fat option that holds its shape well during cooking.
Kolekole
1100
A coastal Kenyan favorite with firm white flesh, Kolekole is commonly deep-fried whole or used in coconut-based fish stews. A solid source of lean protein with a flavor familiar to those who enjoy traditional coastal dishes.
Parrotfish
1030
Mild and slightly sweet, Parrotfish works well grilled or fried whole, and is popular in coastal Kenyan cooking. A good everyday option for lean protein.
Sole fish
950
Thin and delicate, Sole is best pan-fried quickly in butter or light batter — overcooking dries it out fast. A lean, mild-tasting fish suited to simple preparations.
Fillets
Boneless cut of fish, created by cutting the flesh away from the bone
Red Snapper Fillet
1690
Boneless and ready to cook, this fillet suits pan-searing, baking, or fish tacos. Convenient for quick weeknight meals without compromising on the Snapper's signature sweet, firm texture.
Tilapia Fillet
1600
Boneless Tilapia fillets are ideal for quick pan-frying, breading, or oven-baking. A practical choice for families wanting the familiar Tilapia taste without deboning at home.
Nile Perch Fillet
1300
Thick, flaky, and boneless, Nile Perch fillet is excellent for frying, grilling, or fish stew. A time-saving option that retains the fish's naturally buttery flavor.
Salmon Fillet
6599
Rich, fatty, and high in omega-3s, Norwegian Salmon fillet is best pan-seared skin-side down, baked, or grilled. Imported for consistent quality, it's a premium choice for those prioritizing heart-healthy fats.
Fish Steaks
Crosswise slice of a large fish, cut perpendicular to its spine, which often includes a piece of the backbone and bones
King Fish
1500
Meaty and firm, King Fish steaks hold together well on the grill or in curries. A filling, protein-dense option with a robust flavor that stands up to bold spices.
Tuna
1500
Best seared quickly over high heat and served slightly pink in the center, Tuna steaks are dense, meaty, and rich in protein and omega-3s — a favorite for those who enjoy a steak-like fish texture.
Salmon
5100
A thicker cut than fillets, Salmon steaks are ideal for grilling or roasting whole. High in omega-3 fatty acids and protein, with the bone-in cut adding extra flavor during cooking.
Baracuda
1150
Firm and slightly dense, Barracuda steaks are well suited to grilling or pan-frying with citrus marinades. A budget-friendly, protein-rich option with a distinct flavor.
Shellfish
Aquatic animals from oceans and freshwater bodies, such as crustaceans and mollusks
Special Queen Prawns
3250
Large and succulent, ideal for grilling, garlic butter sauté, or curries. Sold shell on/off. A great source of lean protein and low in fat compared to other shellfish.
Queen Prawns
2400
Sweet and tender, well suited to quick sautéing, skewers, or coconut prawn curry. Shell on/off available.
King Prawns
4500
Larger and meatier than Queen Prawns, King Prawns are ideal for grilling whole or in rich, spiced sauces where their size holds up.
Jumbo Prawns
5800
The largest prawn option available, best for showcase dishes — whole grilled, garlic butter, or as a centerpiece seafood platter.
Lobster
4050
Sold live or fresh/chilled, Lobster is best steamed or grilled and served simply with butter to let the naturally sweet meat shine. A premium, protein-rich choice for special occasions.
Squid/Calamari
2300
Best cooked either very quickly (flash-fried, seared) or very slowly (stewed) — anything in between turns it rubbery. Popular breaded and fried, or grilled with lemon.
Crab
1800
Sold live or cleaned, Mud Crab is excellent steamed, in coconut curry, or Kenyan coastal-style with chili and garlic. Rich in protein and low in fat.
Octopus
1650
Needs slow braising or a quick char-grill after tenderizing to avoid a rubbery texture. A lean protein with a distinct, savory flavor popular in coastal and Mediterranean-style dishes.
Scallops
2000
Delicate and sweet, best seared briefly in a hot pan with butter — just 1-2 minutes per side. A premium, low-fat shellfish option prized for its clean flavor.