SPECIES

OCEAN JACKET

Nelusetta ayraudi

Some of the earliest records of the experiences of fishermen in New South Wales consist of a series of complaints about this exact species, such as the 1883 annual report to NSW Fisheries that described this fish as being “troublesome to schnapper fishers”. As recently as 2014, these complaints persisted, noting the capacity of the Ocean Jacket to both swarm an area in massive proportions and to destroy any fishing gear with their sharp, strong beaks. However, nobody ever complains about how they taste! Thanks to their evenly distributed fat and decent oil levels, Ocean Jacket remains one of our most versatile yet still one of our cheapest fish. Usually sold as skinned trunks (the skin is inedibly tough, hence the name), this fish can be cooked as is, as fillets, or in cutlets. Cooking options are plentiful - braised in sauce, encrusted with nuts and pan-fried, in a curry - you name it.

DIVE DEEPER

COMMERCIAL NAME

Ocean Jacket

METHOD OF CAPTURE

Trap
Trawl

REGION

Australia

OTHER NAMES

Leatherjacket Chinaman, Chinaman Leatherjacket, Leather-jacket, Leather Jacket, Yellow Jacket

SCIENTIFIC FAMILY

Monacanthidae (Leatherjackets)

SEASONALITY

Available year round

SIZE

Commonly to about 1.5kg and 60cm, though they can grow to 3.5kg and 76cm

PRICE RANGE

Low priced

ALTERNATIVE SPECIES

Dories, Gemfish, Morwong, Rockcods

ROLL UP YOUR SLEEVES

SHOPPING TIPS

Sold as trunks (headed, gutted and skinned) and in fillet form (always skinned). In whole fish and trunks look for intact skin (if present), firm flesh, and a pleasant, fresh sea smell. In fillets, look for off-white to yellowish, firm, lustrous, moist flesh without any brown markings or oozing water and with a pleasant fresh sea smell.

STORAGE TIPS

Make sure whole fish and trunks are gutted and cleaned thoroughly. Wrap whole fish, trunks and fillets in plastic wrap or place in an airtight container. Refrigerate for 2-3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 30% from whole fish and 65% from trunks. Has a mild flavour, low oiliness and is moderately moist, with firm flesh. Fillets are usually boneless, trunks usually have the backbone left in and can be cooked this way or cut into cutlets.

COOKING METHODS

Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke.

Flavour pairings

Average yield is 30% from whole fish and 65% from trunks. Has a mild flavour, low oiliness and is moderately moist, with firm flesh. Fillets are usually boneless, trunks usually have the backbone left in and can be cooked this way or cut into cutlets.

IMPORTS

Frozen fillets are imported from South East Asia.

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INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.

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