Fish of the Month
Leatherjacket
There are some 20 species of leatherjacket however there are 5 main types found in NSW :-
1) Unicorn - the record being 76cm at a weight of 3.2kg
2) Mosaic - 60 cm weighing 3.4kg
3) Chinaman - 80cm weighing 2.7kg
4) Six Spine - 54cm weighing 2.7kg
5) Fan Belly (estuary type) - 38cm weighing 0.75kg
Leatherjacket can be caught all year round but are more plentiful in winter around July.
Bag limits have recently been imposed - 20 limit with a minimum legal size of 25cm.
Their habitat is normally around structure & reef.
When fishing for leatherjacket tide makes little difference however you will not catch them at night.
Leatherjackets will easily cut through line with their sharp teeth (and have been known to bite through hooks) so it is recommended to use long shank hooks :- Outside - 1 or 2 long shank Estuary - 8 - 10 long shank
The use of pre-made paternoster rigs with steel traces is also an acceptable method whether fishing outside or in estuaries.
Leatherjacket respond well to burleying and will follow the trail nearly to the surface.
The rod must be very light to allow feel for very timid bites. It should be 1.8 - 2.1 mtrs fitted with a threadline reel holding 4kg line.
The best technique involves dropping the line to the bottom and then retrieving immediately. You must be alert to feel the bites.
Never overcrowd the hook and bait - prawn, squid, octopus and worms are all good baits but only small amounts should be used.
Using a float is also a good method however the float should not be heavy (use a quill or similar type). Strike quickly once you see the float move or your bait will be gone.
The spine can irritation, the six spine species being the worst. Stay well clear of their teeth.
Leatherjacket is a reasonable eating fish but should not be overcooked as it gets tough. It only has one main bone so it is easy to eat.
Recipe Suggestion
Whole baby leather jacket with mango salsa
Serves single portion
You need: - 2 small whole leather jacket fish - olive oil - Salt and pepper - 1 mango - 1 tbsp sweet chilli sauce - ½ red onion - Mint leaves - seasoned flour
Method:
Prepare the fish by removing skin and scoring the flesh deeply diagonally across the fish
Coat with seasoned flour then fry both sides until golden
Dice mango, onion and mint leaves, mix in a bowl with sweet chilli sauce.
Serve with either a Salad of Asian greens or stir-fried vegetables & jasmine rice.
Garnish with Coriander or deep fried shallots.