Fresh Monchong Fillet
A Hawaiian treasure, monchong – also known as sickle pomfret (Taractichthys steindachneri) – is characterized by the forked shape of its fins and large scales.
Delicate yet decadent, monchong has a highly transparent, clear, white flesh with pinkish tones that cooks up snow white and flaky. It is firm in texture with a moderately sweet, rich flavor similar to black cod. Because of its high oil content, this fish is well suited for grilling but it can also be broiled, sautéed and baked. It is also perfect for tempura. For a quick and easy recipe, check out our blog! Fillets are skin off.
Monchong are caught incidentally in fisheries targeting tuna, snapper and other species. It is an open-ocean species found throughout the warm waters of the Pacific in depths 800 to 1,200 feet. There are no well-defined seasonal trends in availability, which only adds to the desirability of this exotic fish. Monchong is considered a "Good Alternative" by Seafood Watch