Leatherjacket Fillet (肉丁鱼肉)

In Stock

Country of Origin: Malaysia


Here, we offer leatherjacket fillet cuts for those who prefer boneless options. Leatherjacket is one of the most underrated fish in the sea, but it makes for excellent eating with its sweet, delicate flesh! It is a great alternative to stingray. It is suitable for various cooking methods, including grilling, steaming, stir-fry, and BBQ! 🙂  


**Feedback from some of our customers suggests that the fish fillets are great for serving as fish and chip! 



* Each set may come in 1-2 or 3-5 pieces depending on the sizes of the daily catch!


* Our fillets/fish slices contains minimal to no bones as we have carefully remove the bones we can see and feel by hand. However, there may still be some pin bones hidden in the flesh which we may not be able to spot. Please exercise extra cautious when feeling young kid and elderly. 



450-500 kg


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Leatherjacket is usually not a preferred choice of fish for many as it seldom appear on restaurant or tze char menus. However, it is very affordable for home cooking and it is very easy to eat as the fish meat comes in thick chunks which don’t contain small bones. It also doesn’t have any muddy or fishy smell unlike some other types of white fish. 

Texture and Taste: The texture of the fish is firm, almost like a cross between chicken and snapper except that it doesn’t have much flavor. 

Fun Facts: The fish is named for their tough leathery skin with a distinctive dorsal spine. It does not have scales but instead has a fine skin, from which it gets its name.

Cooking Methods: Leatherjacket can be cooked in fermented soya bean paste, sambal, yellow bean sauce and other robust-tasting sauce to boost the flavor. 


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