Leatherjacket- Bours

The leatherjacket is strange looking species of fish and is named for their thick skin, which has a sandpaper-like texture. Several features set leatherjackets apart from other fish species, these include: a small mouth with beak-like teeth, rough sometimes sandpaper like skin, small gill openings, and a single serrated spine on the top of the head that fits neatly into a groove. There are many varieties of leatherjacket found in Seychelles with most proving to possess very good eating qualities. Unfortunately, most locals, would not buy or cook a leatherjacket despite the fact that the flesh ,which is firm and has a mild, oily taste, is of very good eating quality. I guess it is because it is not an easy fish to handle and prepare.

I have therefore decided to describe below one of the ways that one can used to clean a leatherjacket. Here are the steps:

Make an incision behind the spike on top of their head. This is quite tough at the start and takes a bit of effort to get through, but then it gets easier.
Cut until you reach the stomach of the fish then stop immediately. This is the only messy bit but it’s very easy.
Once you have made the cut, simply pull the head and body apart with a twisting tear. In one swift movement you will remove the head and all the stomach of the fish. This should leave you with a clean carcass that is ready for skinning.
Next step is to remove the tough skin, which is the really easy part. Simply get your thumb in between the skin and the meat up near the top of the fish where you made the cut, then it’s simply a matter of grabbing the skin and pulling it back. Do a bit on each side – this will make the final process simple.
Once you have done a bit down each side then grab the skin and pull it off the fish like a glove.There you have it, skin-free sweet tasty meal.