Tripletail (Dai Fish)

Introduction

If you love seafood with a rich flavor, thick flesh, and a firm bite, Tripletail, locally known as Dai Fish, is an excellent choice for your kitchen. This unique Arabian Sea species is prized for its meaty texture, mild sweetness, and beautiful white flakes that stay intact during cooking. It’s the kind of fish that works equally well in traditional desi recipes and modern grilling or baking styles.

Tripletail is especially popular among seafood lovers who enjoy meaty fish without a strong smell. Whether you’re preparing crispy fried slices, spicy Dai Masala, smoky BBQ steaks, or oven-baked fillets, Tripletail brings a rich, restaurant-quality taste to your table.

Freshly sourced, professionally cleaned, and delivered chilled — you receive premium-quality Dai Fish that’s ready to cook right away.

Similar Fish to Try

If you enjoy the rich, meaty taste of Tripletail, you may also love Red Snapper (Heera) for firm flakes, Mahi Mahi for lean white fillets, or Dhotar (Javelin Grunter) for a similar mild, meaty texture.

Flavor Profile

So what does Tripletail (Dai 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 fish or the Hamour Fish.

Nomenclature

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

Habitat

The Dai Fish 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 (Dai Fish) is caught using bottom trawls, gillnets, and handlines.

Physical Attributes

The Dai Fish 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 (Dai Fish) 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 Dai Fish) size range is 1 kg to 5 kg per fish. However, other sizes are also occasionally available.

Cutting Preferences

The Tripletail (Dai Fish) is preferred for slices and boneless meat.

Approx. Cutting Yields

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

Why Choose Tripletail (Dai Fish) from Anbar Fish?

Firm, Thick Flesh – Perfect for frying, grilling & BBQ
Mild, Clean Flavor – Rich but not overly strong
High Meat Yield – Great value with more edible flesh
Fresh Arabian Sea Catch – Daily-sourced for premium quality
Hygienic & Chilled Delivery – Cleaned and ready to cook

Health Benefits of Tripletail

High in Lean Protein – Excellent for strength & muscle growth
Rich in Omega-3 Fatty Acids – Supports heart & brain health
Low in Saturated Fat – Ideal for healthy cooking
Vitamin B12 & D – Boosts immunity and bone strength
Minerals Like Selenium & Phosphorus – Supports metabolism & body repair

Cooking Inspiration

Karachi-Style Dai Fry – Crispy outside, soft and meaty inside
BBQ Tripletail Steaks – Smoky, juicy, and full of flavor
Dai Fish Masala – Thick, spicy gravy with delicate flakes
Herb-Grilled Fillets – Fresh, aromatic, and low-oil
Baked Lemon Tripletail – Light, healthy, and perfect for dinner

Tripletail (Dai Fish) — FAQ