Tripletail (Dai)

The Tripletail (Lobotes surinamensis), locally known as “Dai,” is a prized tropical fish cherished for its mild, sweet flavor and flaky, firm texture, often likened to grouper or red snapper. Found in warm waters near floating debris. The fish gets its name from its three rounded fins, resembling tails, and is often found in warm, tropical waters.

Please Note: We always aim to deliver the freshest fresh water fish available. However, due to market conditions, there may be times when certain varieties are unavailable. If this happens, we will promptly inform you and offer suitable alternatives or arrange a new delivery time that works for you.
Please Note: Pricing for fresh water fish is based on their weight before cleaning or cutting. The delivered weight may vary slightly, as the amount of wastage can differ depending on the selected cut.

Buy Fresh Tripletail (Dai) Fish Online in Karachi

Buy fresh Tripletail (Dai) fish online in Karachi, Lahore, Islamabad & across Pakistan with reliable seafood home delivery. At Gwadar Seafood, our Tripletail is sourced fresh, cleaned to order, and delivered without chemical treatment or long-term freezing.

Introduction

Tripletail might not be the most famous fish at the market — but once you try it, it quickly becomes a favorite. Known locally as Dai, this fish is prized for its firm texture, low-fat content, and mild, slightly sweet flavor that fits any recipe.

It’s called Tripletail because of its unique appearance — its dorsal, tail, and anal fins almost look like three tails. But the real magic is in the meat. Whether you’re pan-frying, baking, or turning it into a masala curry, Tripletail holds its shape beautifully and absorbs flavor evenly.

Why Tripletail (Dai) Is a Good Choice

Firm and flaky texture
Mild, non-strong taste
High in protein and low in fat
Easy to cook and versatile
Suitable for both desi and continental recipes

Names & Taxonomy

Category	Details
Common Name	Tripletail
Local Name	Dai
Scientific Name	Lobotes surinamensis
Family	Lobotidae
Order	Perciformes
Class	Actinopterygii
Phylum	Chordata

Sourcing & Catching Method

Tripletail is sourced from coastal waters of the Arabian Sea, particularly along Sindh and Balochistan.

Caught using gillnets and hand lines
Processed fresh after landing
Cleaned and cut to order

Physical Traits & Texture

Tripletail has a deep, compressed body with thick fins and a distinctive shape.

Flesh is white to off-white
Firm yet moist texture
Remains juicy after cooking
Holds structure in frying, grilling, and curry

Size Options

Typically available between 800g to 4kg per fish

Cutting Options & Yields

Option	Yield	Best For
Whole (cleaned)	100%	Baking, steaming, or roasting whole fish
Headless & Gutted	~75%	Desi-style curries, pan-fried fillets
Sliced (Bone-in)	~65%	Frying or slow-cooking in gravy
Boneless Fillets	~45%	Grill, sandwich filling, or pan-seared

All cuts are prepared fresh to order, so you get clean meat — no scales, no waste, no stress.

Cooking Ideas

Fried slices with lemon and spices
Curry with tomato, garlic, and coriander
Grilled fillets with olive oil and pepper
Baked fish with potatoes and masala
Boneless fish sandwiches

How to Select Fresh Tripletail

Firm flesh with clean surface
No discoloration or dryness
Fresh ocean-like smell
Clear eyes if whole fish

Storage Tips

Refrigerate below 4°C and use within 1–2 days
Freeze in airtight packaging for longer storage
Thaw in refrigerator for best quality

Nutrition Highlights (Approx. per 100g)

Nutrient	Amount
Calories	~105 kcal
Protein	~20 g
Total Fat	~2–3 g
Carbohydrates	0 g
Sodium	~50 mg
Omega-3 Fatty Acids	~0.4 g
Vitamin D	~3 µg
Vitamin B12	~2 µg
Calcium	~20 mg
Iron	~1 mg