Tripletail Fish at Oceanus Seafood
What is Tripletail?
Tripletail in The Wild
Tripletail, also known as Blackfish, Flasher or Steamboat, amongst other names, is a type of ocean fish from the Lobotidae family and the order Perciformes. The name “Tripletail” comes from the fact that the fish has extended dorsal and anal fins that are about as long its tail fin, which give the fish the appearance of having three tails. Tripletail can be found naturally in tropical and subtropical areas like the Gulf of Mexico, Southern Atlantic and Pacific Oceans. This fish typically prefers a warmer climate and in the Atlantic Ocean, very rarely travels north of Massachusetts. In the wild, Tripletail survive on a diet of small fish and invertebrates like crab and shrimp1.
“[W]hat we call blackfish, or what people would probably refer to as tripletail. Its flesh is white and flaky, but at the same time there’s a lot of texture, and it’s one of the most delicate-tasting fish out there. People think of tuna and mahimahi and the amberjacks and the groupers and the snappers, but the tripletail, I think, is the best of all of them.”Executive Chef John BeshIn the wild, Tripletail are exposed to a variety of harmful chemicals and pollutants, like PCBs, DDT, TBT, pesticides, furans, dioxins, phenols, radioactive waste, mercury, plus sewage, industrial waste and runoff from ships, oil spills and more. Also, due to both overfishing and pollution, many species of ocean fish, like Tripletail, risk becoming endangered or event extinct.
Oceanus Seafood Tripletail
At Oceanus Seafood, we use the most advanced technologies to ensure that our Tripletail are raised in an environment that is completely free of harmful chemicals that occur in both the environment and in old fashioned fish farms and net-pen operations. Oceanus Seafood is the ONLY facility of its kind, growing ocean fish from a land based location. We pride ourselves on maintaining an exclusive process that ensures our product is non-polluting, eco-friendly and sustainable – all without the use of harmful antibiotics, growth hormones, or pigments. Our Tripletail are not Genetically Modified Organisms (GMOs) and great care is taken in every step of our process – from raising and maintaining our fish to our safe and humane handling using Ikejime and finally, delivery to our clients.
Why should I eat Tripletail?
Like most fish, Tripletail is high in protein, low in fat and provides a range of health benefits. Fish, like Tripletail, contain Omega-3 Fatty Acids, which studies have shown may:
- Increase HDL (good) cholesterol, reduce triglyceride levels and which promotes heart health2
- Reduce certain risk factors for heart disease and lower the risk of heart attack, stroke and abnormal heart rhythms in people who have already suffered a heart attack2
- Help lower apoproteins (markers of Diabetes)2
- Aid in the reduction of the symptoms of Rheumatoid Arthritis, like joint pain and stiffness and even those with Osteoarthritis2
- Support an increase in the levels of calcium in the body and improve bone strength2
- Help protect against postpartum depression and bipolar disorder, when combined with prescription medication2,
- Help children with ADHD (attention deficit/hyperactivity disorder)2
- Assist in reducing age-related mental decline or dementia, including Alzheimer disease2
- Benefit those with certain skin disorders2
- Reduce the symptoms of Crohn’s disease and ulcerative colitis when combined with prescription medications2
- Possibly benefit those with Asthma2
- Reduce the risk of macular degeneration2
- Lower risk factors for certain types of cancer2
When it comes to the dining room, Tripletail are not presently a widely used or even known fish, but for those who are familiar with this delicacy of the ocean, Tripletail are like the “truffles” of the sea – a prized possession. The meat is white, sweet and flaky – a tantalizing and flavorful delight that makes for the perfect accompaniment to any plate.
According to Executive Chef John Besh, Tripletail is “one of the most underrated fish in the Gulf.” He goes on to say, “[W]hat we call blackfish, or what people would probably refer to as tripletail. Its flesh is white and flaky, but at the same time there’s a lot of texture, and it’s one of the most delicate-tasting fish out there. People think of tuna and mahimahi and the amberjacks and the groupers and the snappers, but the tripletail, I think, is the best of all of them.”
Read more from Chef Besh’s recent interview with The Greater New Orleans Times-Picayune at http://www.nola.com/dining/index.ssf/2015/09/john_besh_anoints_tripletail_b.html
1 “Atlantic Tripletail.” Wikipedia. Wikimedia Foundation, n.d. Web. 10 Sept. 2015. (https://en.wikipedia.org/wiki/Atlantic_tripletail).
2 Ehrlich, Steven D. “Omega-3 Fatty Acids.” University of Maryland Medical Center. University of Maryland Medical System, 5 Aug. 2015. Web. 10 Sept. 2015. (http://umm.edu/health/medical/altmed/supplement/omega3-fatty-acids).