Jackets (leather and ocean) 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. When baking or grilling it is advisable to prepare Jacket whole. Remember to incorporate lashings of lemon and cracked black pepper for better flavour and texture. Jackets are excellent simply grilled or added whole (small size) to Bouillabaisse.