Leatherjacket Leatherjacket - Family Monacanthidae; Reef Leatherjacket - Meuschenia freycineti; Velvet Leatherjacket - Parika scaber


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 frisée 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.


Mild Low Medium


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.

Nutrition Information (average quantity per 100g)

Energy 350 (85 calories) Fat (total) 0.5 g Alpha‐linolenic acid 23 mg
Protein 19.8 g Saturated fat 36% of total fat Docosahexaenoic acid 113 mg

11 mg

Monounsaturated fat 15% of total fat Eicosapentaenoic acid 31 mg
Sodium na Polyunsaturated fat 49% of total fat