Leather Jacket (Irani Paplet)

Fresh Leather Jacket Fish (Irani Paplet) – Mild, Firm & Ideal for Frying

Leather Jacket Fish, commonly known as Irani Paplet, is a saltwater fish appreciated for its firm texture, clean taste, and minimal bones. It is a popular alternative to pomfret for buyers who want a light, easy-to-eat fish that performs reliably in everyday cooking.

The flesh is firm yet tender, holding its shape well during frying and pan-cooking. Irani Paplet absorbs marinades evenly and delivers a mild, pleasant flavor without any overpowering aroma. Because it cooks quickly and evenly, it is especially suitable for family meals, light dinners, and simple desi preparations.

At Anbar Fish, Leather Jacket (Irani Paplet) is freshly cleaned, hygienically processed, and delivered through nationwide cold-chain logistics, ensuring consistent freshness and quality across Pakistan.

Similar Seafood You May Like

Pomfret Fish
Pompano Fish (Sonaf)
Rabbit Fish (Safi)

Flavor Profile

Most of the time our customers want it to be skinned and headless, but still on the bone. “Easy to fillet, the flesh is mild flavored and has an almost ‘chickenability’ in regards to how you can cook it.

Nomenclature

• English Name: Leatherjacket, Unicorn leatherjacket
• Local Name: Irani Paplet, chappal
• Scientific Name: Aluterus monoceros

Habitat

LeatherJacket is a Sea fish that mainly lives in Semi-pelagic regions on the continental shelf.

Catching Method

LeatherJacket is caught using bottom trawls and gillnets.

Physical Attributes

LeatherJacket fish do not have scales on the body. The body is moderately deep and compressed. They have smooth leathery skin. The snout profile is straight to convex. The anal fin is with 47–53 soft rays, and the pectoral fins are with 15 soft rays. The rudimentary pelvic spine is plate-like which tends to disappear in large fish.

Color

They have a uniform or mottled greenish-grey body with distinctive bright orange fins. The skin is tough and leathery, giving it the name ‘Leatherjacket’.

Size

On average, the leatherJacket fish size range is 500 – 2000 grams per fish. However, larger sizes are also occasionally available.

Cutting Preferences

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

• Whole: 100%
• Gutted: 70%
• Headless and Gutted: 50%
• Slices: 50%
• Boneless: 35%

Why Leather Jacket Fish (Irani Paplet) is Popular

• Firm texture that doesn’t break while cooking
• Mild taste with a clean finish
• Easier to eat compared to many bony fish
• Excellent for frying and pan-fry
• Reliable option for daily home cooking

Health Benefits of Leather Jacket Fish

• High in lean protein
• Naturally low in fat
• Easy to digest
• Supports muscle health and daily energy
• Fits well into balanced, everyday diets

(Fresh seafood with no artificial additives or preservatives)

Best Ways to Cook Leather Jacket Fish (Irani Paplet)

Masala Fry – Shallow fried with turmeric and chili
Pan Fry – Salt, lemon, and light spices
Crispy Fry – Light coating for crunch
Light Curry – Short gravy to keep flavor mild
Tea-Time Fry – Simple, quick preparation

Chef Tip: Score the fish lightly before marinating. Fry on medium heat to achieve a golden crust while keeping the inside tender.

Frequently Asked Questions (FAQs)