This fish has a sandpaper-like leathery skin and a spin on its head which can inflict pain on the object it stings. Before cleaning and gutting the fish, the fish will be stripped of its leathery skin, exposing another layer of silky smooth skin. This is one of the reasons that led to its Chinese name 拨皮鱼, literally to remove the skin.
How to cook Leatherjacket? We like to dust the fish in flour then pan fry in butter, lemon juice and light herbs. This fish absorbs flavour really well. Alternatively, you could steam or even barbeque the fish.
Each Leatherjacket weighs approximately 750g.
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