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Monchong Flavor Scale

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Fresh Monchong, also called Pomfret, has transluscent pinkish flesh and lends itself best to grilling or searing.

Monchong Flavor Profile

Monchong is an exotic Hawaiian fish with  large flakes and pink-white flesh which is snow white when cooked.   It has a semi-firm texture with a medium oil content and a mild but sweet flavor.

Typical Cooking Methods

  • Bake
  • Broil
  • Deep-Fry
  • Grill
  • Poach
  • Saute
  • Smoke
  • Steam
  • Sushi

Alternate Names

Utopia Fish, Pomfret, Lustrous Pomfret, Sickle Pomfret

Description (Eumegistus illustris)

Monchong is a relatively small fish, growing to 4 - 25 pounds.  Color is dark-brown to black.  Caudal fin is rounded in young and juveniles, forked in adults.

Monchong whole fish Randall, J.E.

raw Monchong
Monchong fillet www.honolulufish.com

Typical Wholesale Products


Fresh Monchong Availability

Fresh Monchong availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.  Monchong is a by-catch fish and therefore has inconsistent availability but is available all year as caught.

Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec


Monchong Butchering Yield % and Recovery

ItemTo Skin/On FilletsTo Skin/Off FilletsNotes
Whole Head/On gutted 20 lb fish
60% 44%  
Skin/On Fillets -- 79% If you have additional yield info on this fish please leave a comment below.
Yield % varies according to a number of factors including: size of fish, season, sex, and the skill of your fishmonger.


Range & Habitat

Monchong is a deep-water fish.  In the Pacific Ocean it is available in Okinawa, Fiji, and Hawaiian waters.  In the Indian Ocean it is available in the western part of the equatorial zone.

Monchong Range
 AquaMaps     Data sources: GBIF OBIS
Monchong Range is limited-click for larger image



Monchong Nutritional Information

based upon a 6 oz (171 grams) raw edible serving

* Calories/Calories from fat 250
* Protein grams  34
* Fat grams  12
* Saturated fat grams  2
* Sodium milligrams  120
* Cholesterol milligrams  100
* Omega-3 grams  


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David Buchanan is a professional chef and author of Chefs-Resources.com, a site geared towards providing chefs and culinarians useful info to help in their kitchens.
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Comments [ Add a Comment ]

JINKLEY [] [ May 13, 2012 ]

Just had this fish in Hawaii... It was one of the best meals I have had in a very long time.  Delicious.