Leatherjacket

When Caught

Year round, but the supply of velvet leatherjacket is limited

Important Features

Wild/Farmed: Wild
Habitat: Saltwater; Caught in shallow to deep coastal waters
Recovery Rate: Fillets: 30% from whole leatherjacket, Recovery rate varies with the condition of the finfish, especially ocean jacket which can be very fat or very lean depending on their food intake.

Leatherjacket Research

FRDC provides a comprehensive search of the latest research papers and images on Leatherjacket

Remarks

In recent years, increasing volumes of plate-size leatherjackets have been caught in South Australia and sold interstate in the chilled or frozen form. Most South Australian ocean jackets are sent to Sydney, and some to Melbourne. Leatherjacket is not well known in the Northern Territory and Queensland.

Some species of leatherjacket have very little colour but others are strikingly beautiful.

Imports

Indonesia, Thailand and Vietnam:: frozen fillets

Grading

Grading can vary by supplier and region. An example of a grading system for ocean jacket is presented below.

Head off and gutted

Leatherjacket (family Monacanthidae)

Nutrition Facts

per 100g of raw product

Kilojoules	350 (85 calories)
Cholesterol	11mg
Sodium	na
Total fat (oil)	0.5g
Saturated fat	36% of total fat
Monounsaturated fat	15% of total fat
Polyunsaturated fat	49% of total fat
Omega-3, EPA	31mg
Omega-3, DHA	113mg
Omega-6, AA	23mg

Cooking Ideas

Bake	Boil	Deep Fry
Grill/barbecue	Poach	Raw
Roe	Roe & Milk	Salted
Shallow Fry	Smoke	Steam/microwave

Note: Cooking Ideas identified by dark bold text are relevant to this species

Leatherjackets derive their name from their skin, which should be removed before serving. This can be done after cooking, for easier and cleaner removal. Under their tough skin these fishes have a white flesh with a pleasing light flavour. The flavour is best when the leatherjacket is fresh.

Because of their firm texture, leatherjackets are very good for Thai-style curry or a stir-fry. They are also excellent for fish balls as the flesh holds together very well.

Smoking leatherjacket is an excellent method of preparation try the tea-smoked leatherjacket with avocado and frisп lettuce salad suggested by Peter Harris of the Grange Jetty Kiosk in South Australia.

When baking or grilling it is advisable to prepare leatherjacket whole. Remember to incorporate lashings of lemon and cracked black pepper for better flavour and texture.

Flavour: Mild
Oiliness: Low
Moisture: Medium
Texture: Firm
Flesh Colour: White
Thickness: Thin to medium fillets
Bones: Usually boned-out fillets. Trunks include the backbone, which can be easily removed but is usually left in.
Price: Leatherjackets are low-priced finfish.

Suggested Wines

Because of their light flavour, leatherjackets tend to take on the flavours added during cooking, so the wines should be adapted to the cooking style. Both whites and reds are suitable.

As smoked leatherjacket has a strong flavour, the accompanying wines should be more full flavoured, such as oaked chardonnay or marsanne.

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