Superb in curries, the leather jacket also excels when baked, grilled, and even deep-fried. We suggest it to be “cooked on the bone, where they remain soft and juicy and absorb the rich flavor of the bones.
Approx. Cutting Yields
Headless and Gutted: 55%
Because of its small size, it is most suitable to use as a whole for baking, pan-frying, and steaming. The flesh is soft and breaks apart randomly rather than in orderly flakes, and isn’t firm enough to use in soups or stews.
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