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Fish Photos,
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Reef
Leatherjacket (Meuschenia freycineti) Photographs
and Information
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Also known as the Six-Spined Leatherjacket.
The Reef Leatherjacket is light green with light-blue lines and blotches all over.
The ventral flap has thin blue and yellow lines. It has a dorsal spine above
the eye with four rows of barbs. The skin is rough without scales. The caudal
fin is dark green with a crescent-shaped blue area. Dorsal and anal fins are yellow.
There are at least 60
types of leatherjacket, "leather" or "jacket" present in
Australian waters, 20 or more of which are sometimes taken by
anglers. The more frequently captured species include: the rough
leatherjacket (Scobinichthys granulatus), six-spined
leatherjacket (Meuschenia freycineti), yellow-finned
leatherjacket (M. trachylepis), Chinaman leatherjacket (Nelusetta
ayraudi), mosaic leatherjacket (Eubalichthys mosaicus), and the
estuary-dwelling fan-bellied leatherjacket (Monacanthus
chinensis).
This diverse and extensive
group of relatively small, scaleless, rough-skinned fish have
tiny mouths, beak-like teeth and a stout, serrated dorsal spine
behind the head. Colouration varies enormously; from the
brightly-hued and attractive six-spined leatherjacket to the
drab and well-camouflaged rough and fan-bellied leatherjackets.
Identifying the different species can be a difficult task, and
is not overly important to the average angler.
Most of the leatherjackets
are quite small. For example, the estuarine fan-bellied
leatherjackets rarely tops 0.5 kg. At the other end of the
scale, the six spined and horseshoe varieties occasionally reach
2 kg, while the giants of the family are the mosaic
leatherjacket and the Chinaman; both of which may occasionally
exceed 3 kg.
Leatherjackets of one type
or another are found right around the coastline, although they
tend to be replaced by the closely allied trigger fishes (Balistidae)
in tropical latitudes.
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Habitat: Saltwater
Caught in shallow to deep coastal waters
Did you Know? There are more than 60
species of leatherjacket in Australian waters.
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| Scientific Name |
Meuschenia freycineti |
| Location |
Australia wide. |
| Season |
All year round |
| Size |
To 45cm |
| Australian Species Code |
37 465036 |
| Taste, Texture |
Fine table qualities. |
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Nutritional
Information
For every 100 grams raw product
for
Leatherjacket Fish fillet. |
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Kilojoules |
350 (85
calories) |
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Protein |
19.8 g |
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Cholesterol |
11 mg |
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Sodium |
- |
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Total fat
(oil) |
0.5 g |
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Saturated
fat |
36% of total
fat |
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Monounsaturated fat |
15% of total
fat |
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Polyunsaturated fat |
49% of total
fat |
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Omega-3, EPA |
31 mg |
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Omega-3, DHA |
113 mg |
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Omega-6, AA |
23 mg |
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Angling for Leatherjacket:
Leatherjackets can be taken on almost any type of tackle. Most
are caught on light handlines or the same rod and reel outfits
used to catch bream, flathead, inshore snapper and the like.
When present in good numbers, leatherjackets are quite easy to
catch, especially if a relatively small hook is used in
conjunction with soft baits such as peeled prawn, worms,
yabbies, cunjevoi, mussels, abalone gut or strips of fish flesh.
Pieces of squid also make an excellent bait. Long-shanked hooks
should be used to prevent leatherjackets biting through the
line.
It is most often found on close offshore reefs and reaches a total length of about
45cm.
Good bait are prawns,
squid and most fish.
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Cooking
Leatherjacket Fish:
All of the leatherjacket species mentioned have white, sweet and slightly moist
flesh and make very good to excellent food fish. However, there have been
occasional reports of mild poisoning after eating leatherjackets, particularly
the Chinaman leatherjacket.
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Colour of raw
fillet: |
White to cream. |
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Texture: |
Firm and dense, chunky. |
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Fat Content: |
Low. |
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Flavour: |
Mild to sweet. |
The flesh is white and firm and very good eating.
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 frisee lettuce salad .
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.
Recovery rate, fillets:
30% from whole fish
Microwave Cooking
Times for Fish
- Fish fillets – 5 minutes per 500g on medium-high, +50
seconds more for thicker fillets, or until flesh flakes
- Whole fish - Large – 6 minutes/750g on medium
- Whole fish – Small – 3-4 minutes on medium
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Commercial Fishing for Leatherjacket Fish:
More links about
Leatherjacket Fish |
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