Tripletail (Dai)

Introduction to Tripletail (Dai)

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.

At Gwadarseafood, we offer freshly processed and cleaned Tripletail, prepared to your preferred cut — so you get all the taste and none of the hassle.

Why Tripletail Should Be on Your Table

Tripletail is a great option if you want a neutral, easy-to-cook fish that works in both Pakistani and continental-style meals.

• Firm and Flaky Meat – Holds shape during cooking

• Mild, Non-Fishy Taste – Great for picky eaters or kids

• Low in Fat, High in Protein – Clean nutrition with every bite

• Easy to Spice – Soaks in masala or marinades perfectly

• No Complicated Prep – Cook it your way, fast

If you want a fish that’s versatile, light, and naturally flavorful, Dai is a solid choice.

Names & Taxonomy

• Common English Name: Tripletail

• Local Name: Dai

• Scientific Name: Lobotes surinamensis

• Family: Lobotidae

• Order: Perciformes

• Class: Actinopterygii

• Phylum: Chordata

Sourcing & Catching Method

We source Tripletail from coastal waters along the Arabian Sea, particularly near Sindh and Balochistan, where they thrive in warm, shallow environments. Our partner fishermen use gillnets and hand lines to catch Tripletail with minimal ecological disruption.

Once landed, the fish is immediately cleaned, processed, and cut per your selection, ensuring maximum freshness with every order.

Physical Traits & Texture

Tripletail has a deep, laterally compressed body and thick fins, giving it its signature “triple tail” look. The flesh is white to off-white, firm yet moist, and known for its ability to remain juicy when cooked — even when grilled or fried.

It’s great for curry lovers and grill enthusiasts alike.

Size Options

We offer Tripletail in sizes ranging from:

• 800g to 2kg per fish

Suitable for both small family meals and batch cooking.

Cutting Options & Yields

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

Cooking Ideas – Quick, Mild & Family-Friendly

Tripletail’s mild flavor makes it a blank canvas. You can spice it up, keep it light, or build an entire meal around it.

Popular ideas include:

• Fried bone-in slices with lemon, salt, and green chutney

• Tripletail curry with tomatoes, garlic, and coriander

• Grilled fillets with olive oil, garlic, and pepper

• Baked Dai with potatoes and desi masala

• Boneless fish sandwiches for kids or meal prep

No fishy smell, no tough flesh — just clean, white protein on your plate.

Who Should Try This?

• Families looking for a light, non-fishy fish

• New seafood eaters who want mild taste

• People managing heart or cholesterol health

• Gym-goers or weight-watchers needing lean protein

• Anyone bored of rohu or pomfret and ready to try something new

Nutrition Highlights

• High in lean protein

• Low in saturated fat and cholesterol

• Contains B-vitamins, magnesium, and selenium

• Easy to digest, low in calories

• Naturally clean meat with high cooking yield

Need Something Similar?

Explore other clean-tasting, firm-texture fish:

• Black Pomfret (Kala Paplet) – Mild and grill-ready

• Red Snapper (Heera) – Slightly richer taste, great for masala curry

• Cobia (Sangra) – Soft fillet, ideal for continental grilling