When buying seafood, I always make sure that they tick my “clean seafood” criteria (i.e: not farmed, very low in mercury, not contaminated, high protein, healthy fats, minerals) hence farmed salmon (unfortunately, 85% of them in the market), tuna, kingfish, lobster, crab, shrimp, prawns, king mackerel, shark, tilapia don’t make it to my “clean seafood” list. A lot of shellfish are farmed so I only buy them if they are labelled “wild caught or organic”.
Do you know that farmed prawns are fed with fish meal, fish oil and soy protein? What happens if the fish oil is rancid? Rancid fish oil creates inflammation in our body and the more inflammation we have, the higher chance of having cancer, Multiple sclerosis (MS), arthritis and other autoimmune diseases etc.
Leatherjacket fish is one of the fish on my “clean seafood” list as it eats small fish and shrimp, not fish poop or waste in the ocean like prawns, shrimps, tilapia and catfish (bottom-feeding fish).
Leatherjacket Nutritional Value
100 g Leatherjacket contains 16.2 g Protein, 2.4% Calcium, 2.4% Iron, 1.2% Vitamin A and 45.6 mg Sodium hence it’s excellent for people with anaemia, osteoporosis and low-energy.
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Leatherjacket Fish Broth
- 1.50 kg Leatherjacket fish, cleaned (Click here for How to choose fresh fish tips)
- a Spanish onion
- 4 inch of ginger
- 5 – 6 garlic cloves
- 2 sprigs of thyme
- 3 bay leaves
- 2 sprigs of rosemary
- a teaspoon of dried Tarragon
- 2 tablespoon Bragg Apple Cider Vinegar Organic
- 3 L filtered water
- Wash the fish and other ingredients.
- Place them in a large pot with water and bring it to boil over a medium-high heat.
- Skimmy off any white foam, reduce the heat to low heat and simmer for at least 4 hours. I normally slow cook it between 8 – 12 hours.
- Add Himalayan salt to your liking before turning off the heat.
- Transfer some leatherfish and the broth into a separate pot, add any vegetables you’d like to make a yummy vegetable leatherfish soup or fish chowder.
- Store the remaining in a fridge up to 3 days or freezer up to 2 months.