Tripletail (Dai)

Fresh Tripletail Fish (Dai) – Meaty, Juicy & Excellent for Frying and Grilling

Tripletail Fish, locally known as Dai, is a premium saltwater fish valued for its thick, meaty flesh and clean, mildly rich flavor. It is especially preferred by buyers who enjoy substantial fish portions that stay juicy and intact during cooking.

The meat is dense yet tender, making Dai suitable for pan-frying, shallow frying, grilling, and light curries. Its structure allows it to absorb marinades evenly without becoming mushy, delivering a satisfying bite with every piece. Because of its high meat yield and reliable texture, Tripletail is often chosen for family meals, weekend cooking, and restaurant-style dishes at home.

At Anbar Fish, Tripletail (Dai) is carefully cleaned, professionally handled, and delivered via nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.

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Flavor Profile

So what does Tripletail fish taste like? The short answer is that Tripletail fish taste similar to much other white meat fish. The Tripletail is typically a flatfish with decent fillets. The meat is firm, and the taste is similar to fish like the Red Snapper or the Hamour.

Nomenclature

• English Name: Tripletail
• Local Name: Dai
• Scientific Name: Lobotes surinamensis

Habitat

The Tripletail is found coastally in most tropical and subtropical areas. The tripletail is a semi-migratory pelagic fish. It is normally solitary, but under some conditions, the tripletail may form schools. The tripletail is often found around shipwrecks, supports of beacons, the pilings of jetties, and sea buoys.

Catching Method

The Tripletail is caught using bottom trawls, gillnets, and handlines.

Physical Attributes

The Tripletail has distinctively large and rounded soft dorsal, caudal, and anal fins. This characteristic gave rise to the common name. Lying on its side at the water surface, a young tripletail looks like a floating mangrove leaf.

Color

Adult Tripletail has drab, spotted, and mottled color patterns, in various shades of black, brown, and gray. Juveniles are mottled with yellow, brown, and black. Juveniles have white pectoral fins and a white margin on the tail.

Size

On average, Tripletail size range is 1 kg to 5 kg per fish. However, other sizes are also occasionally available.

Cutting Preferences

The Tripletail is preferred for slices and boneless meat.

Approx. Cutting Yields

• Whole: 100%
• Gutted: 80%
• Headless and Gutted: 73%
• Slices: 65%
• Boneless: 45%

Why Tripletail Fish (Dai) is Popular

• Thick, meaty cuts with high yield
• Juicy texture that doesn’t dry easily
• Excellent for frying and grilling
• Clean flavor without overpowering smell
• Performs well in desi and continental recipes

Health Benefits of Tripletail Fish

• High in quality protein
• Naturally low in saturated fat
• Supports muscle strength and daily energy
• Filling yet easy to digest when cooked properly
• Suitable for balanced and active lifestyles

(Fresh seafood with no artificial additives or preservatives)

Best Ways to Cook Tripletail Fish (Dai)

Masala Fry – Shallow fried with desi spices
Pan-Seared Fillets – Golden crust, juicy center
Grilled Dai – Lemon, garlic, and olive oil
Light Curry – Short gravy to preserve texture
Pepper Fry – Simple seasoning, bold taste

Chef Tip: Marinate Dai for 20–30 minutes and cook on medium-high heat. Avoid overcooking to keep the flesh juicy and tender.

Frequently Asked Questions (FAQs)