Availability & Seasonality
Only small quantities of monchong are available because it is not usually targeted by fishermen. The largest supply is the by-catch from the tuna longline fleet, especially boats which fish deep waters around seamounts. There are no well-defined seasonal trends in availability. Monchong can range from about 4 pounds to over 25 pounds, but the prime market sizes are fish over 12 pounds. 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.
Product Forms & Yields
Most monchong is sold to restaurants as skinless fillets. The large, hard scales make skinning the only practical product form. The yield of skinless fillet from the whole weight is about 45%. A thick rib bone which covers a large portion of the belly flap is trimmed off fillets. Small monchong are sold whole or gutted, as are some larger fish.
Shelf Life & Quality Control
Monchong has an excellent shelf life as a fresh product, lasting up to 3 weeks after capture with proper handling. Fish are landed and iced whole until final processing. It is not uncommon for parasites to occur in monchong. This condition may render the adjacent flesh unusable for aesthetic reasons, but simple trimming can correct this problem.
