Leather Jacket (1kg)
- In stock, ready to ship
Product of Australia
Leatherjackets are named for their thick skin, which has a sandpaper-like texture and peels easily from the flesh when preparing.
They are usually sold as skinless fillets or as ‘Trunks’ – without skin, head or guts.
They have firm, white, lustrous flesh that becomes quite dense on cooking but remains moist. The meat holds its shape when diced and used in curries or soups and fillets can be steamed, poached or pan fried.
If cooking whole, wrap in foil with aromatics to prevent the flesh from drying out, before Grilling, BBQ’ing or Baking.
