Leatherjacket
Nelusetta ayraudi (Ocean Jacket)
Meuschenia freycineti (Reef Leatherjacket)
Meuschenia scaber (Velvet Leatherjacket - also known as Parika scaber)
Chinaman, chinaman leatherjacket, leather-jacket, yellow jacket (Ocean); silver flounder, sixspine leatherjacket (Reef); seine leatherjacket, smooth leatherjacket (Velvet); seine boat jacket, winter bream, cream fish, horseshoe leatherjacket.
Family
Monacanthidae (leatherjackets).
Description, Location, Habitat and Harvesting Information
Available wild-caught, these marine fish are mainly found inshore near the sea bottom on the continental shelf and upper slope often near reefs and sponge beds to about 200m. There are more than 60 species caught around the Australian coast as a bycatch of trapping and trawling (including Potbelly, Unicorn and Degen’s Leatherjackets); there is also a small inshore trap fishery in WA near Albany. Ocean Jackets are by far the most valuable commercial Leatherjacket, and are caught mainly in the Great Australian Bight in traps or by demersal trawlers. The Reef Leatherjacket fishery is a small specialist inshore fishery using seines and traps in southern Australia from southern Queensland around to the central WA coast, including Tasmania, they are caught by line in SA and as a haul net bycatch over seagrass beds. Velvet Leatherjacket is a species of Reef Leatherjacket and the dominant Leatherjacket of the southeastern continental shelf trawl fishery. Leatherjacket is less popular in Queensland and NT than in other regions. All lack scales and instead have a distinctive skin that resembles fine sandpaper, a prominent, spiky first dorsal fin and very small mouths.
Season
Available year round with peaks in Ocean Jackets from October to April, and supply of Velvet Leatherjackets limited.
Size and Weight
Commonly to about 800g and 38cm. Ocean Jackets are largest (1.5kg and 60cm), followed by Reef (600g and 35cm), then Velvet (400g and 26cm). Ocean Jackets can grow to 3.5kg and 76cm.
Price
Low priced.
Relations
Triggerfish (Balistidae).
To Buy
Sold as trunks (headed, gutted and skinned) and in fillet form (always skinned). In whole fish and trunks look for intact skin (if present), firm flesh, and a pleasant, fresh sea smell. In fillets, look for white (sometimes off-whitish to yellowish, and in Reef Leatherjackets pinkish), firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.
To Store
Make sure whole fish is gutted and cleaned thoroughly. Wrap whole fish and fillets in plastic wrap or place in an airtight container. Refrigerate for 2-3 days or freeze whole fish, trunks or fillets for up to 3 months below -18ºC.
To Cook
Average yield is 30% from whole fish and 65% from trunks. Has a mild flavour, low oiliness and is moderately moist, with firm flesh. Fillets are usually boneless, trunks usually have the backbone left in and can be cooked this way or cut into cutlets.
Cooking Methods
Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke. A good plate-sized fish cooked whole (head off), best left whole for baking and grilling (and wrapped in foil or banana leaves to prevent it drying out). Thin fillets are also best wrapped in foil or banana leaves when barbecuing or grilling. Flesh works well in mousseline or minced for fish cakes and fish balls. The firm flesh holds together well in soups, curries and casseroles.
Goes Well With
Butter, cream, garlic, fresh herbs, lemon, olive oil, onions, pepper, shallots, wine (red and white).
Alternatives
Dories, Gemfish, Morwong, Rockcods.
Imports
Frozen fillets are imported from South East Asia.
Recipes