Leatherjacket

Leatherjackets have a strong and prominent dorsal spine and leathery skin. The main types available are the Chinaman, velvet and reef leatherjacket. They average about 500g in weight and 35cm in length.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

To Buy:

Always sold whole but with head and skin removed. Flesh should be firm and white with no brown markings, and have a pleasant fresh smell. They are a low-priced fish.

To Store:

Wrap fish in plastic wrap or store in an airtight container. Keep 2-3 days in the refrigerator or up to 6 months in the freezer, providing your freezer operates at 18c or below.

Tips & Tricks:

Because leatherjackets have a large backbone which can be easily seen and removed, they a very popular fish to serve to children.

Cooking Tips:

Remove the head and skin and trim the fins. Score the flesh at the thickest part to allow even heat penetration. A firm-textured fish with a light flavour; can be poached, steamed, baked or barbecued. When grilling or baking it is best prepared whole. Delicious served with lashings of lemon and cracked black pepper.

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Nutrition per Per serve:

Weight (grams):

160

Carbohydrates, g:

0.0

Fat (g):

0.9

Monosaturated Fat , g:

0.2

Niacin (B3):

Iron, mg:

Magnesium:

Sodium:

Salicylates:

Safe/negligible amount

Energy (kJ):

542

Protein (g):

29.7

Saturated Fat, g :

0.3

Vitamin B2:

Calcium:

Potassium:

Phosphorus:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.