LEATHER JACKET , KAWAHAGI

The leatherjacket is one of the most distinctive coastal fish around Vietnam. Its tough leathery skin, rigid body and retractable dorsal spine make it formidable to any predator. 

The leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) fish are also known by a few different names, including Filefish, Triggerfish, and Leatherback.

Leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) fish are usually sold as:

   -  Skinless fillets: 30/50/100/200/300/500/800gr up

   -  Whole headless & gutted: 50/100/200/300/500/800gr up

   -  Chinese buyers often  buy at factory. Material is avaibale from Jun til Dec .

One of the most interesting features of the leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) fish is their skin. This skin is extremely tough and thick, providing excellent protection against predators. It also has small, sharp spines that can inflict a painful sting on any creature that tries to eat it. This skin is also covered in small, bony plates that give the leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) a unique texture and appearance. Despite their tough exterior, leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) fish are actually quite gentle and peaceful creatures.

Leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) have firm, white, lustrous flesh that becomes quite dense on cooking but remains moist. The meat holds its shape when diced and used in curries or soups, and fillets can be steamed, poached or pan fried.

If cooking whole, wrap in foil with aromatics to prevent the flesh from drying out, before grilling, BBQ’ing or Baking Leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) fish is high in protein and it’s very convenient to cook and eat. The best way to cook this Leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) with the pan-fried method. This delicious fish is firm and tasty, and the Leatherjacket/Kawahagi/カワハギ/本皮剥 (Aluterus monoceros) fish is a popular seafood delicacy.