Sources: The largest supply is the by-catch from the tuna longline fleet
Harvest areas: deep waters around seamounts
Seasonality: no well-defined seasonal trends in availability
Fish Size: 4 pounds to over 25 pounds, but the prime market sizes are fish over 12 pounds
Fillet Size: Most monchong is sold to restaurants as skinless fillets. The large, hard scales make skinning the only practical product form
Cut Spec: Small monchong are sold whole or guttedCooking Characteristics: Monchong has clear, white flesh with pinkish tones. It is firm in texture and moderate in flavor

FEATURES:

Like several other species harvested in Hawaii primarily as by-catch, monchong has gained an identity as an exotic fish which can add variety to restaurant menus
Monchong are landed and marketed fresh
Most of the catch is sold at the Honolulu fish auction to a few primary processors

BENEFITS:

Monchong has an excellent shelf life as a fresh product, lasting up to 3 weeks after capture with proper handling and icing
The highly transparent flesh, high oil content and good shelf life makes this versatile fish very attractive for restaurant use
Because of its high oil content, monchong is well suited for grilling but it can also be broiled, sautéed, or baked