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III. Of Special Interest For
Preparation/Quality Control
Shelf Life And 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.
Product Forms And 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.
IV. Of Special Interest To Consumers/Food Service Personnel
Color, Taste, Texture:
Monchong has clear, white flesh with
pinkish tones. It is firm in texture and moderate in flavor. The
highly transparent flesh, high oil content and good shelf life
makes this versatile fish very attractive for restaurant use.
Preparations:
Because of its high oil content, monchong is well
suited for grilling but it can also be broiled, sauted, or baked,
Monchong has been well received as a white-flesh sashimi, but
is rarely used in raw fish dishes in Hawaii.