Monchong Flavor Profile
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Fresh Monchong, also called Pomfret, has transluscent pinkish flesh and lends itself best to grilling or searing.
It 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. |
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Fresh Availability
Fresh Monchong availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh. It is a by-catch fish and therefore has inconsistent availability but is available all year as caught.
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Butchering Yield % and Recovery
| Item | To Skin/On Fillets | To Skin/Off Fillets | Notes |
|---|---|---|---|
| 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.
Typical Wholesale Products
Fillets
Nutritional Informationbased upon a 6 oz (171 grams) raw edible serving.
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Comments from before Site Migration
Just had this fish in Hawaii… It was one of the best meals I have had in a very long time. Delicious.
Suggested Reading
wpDiscuz
we have an abundant of this fish off the coast of antique province, philippines. very nice rich taste, and we can have it any time we want.