Scientists know very little about the monchong's life history. This is due to the fact that it is a deep ocean fish with only a minor commercial fishery.
Color: White flesh with pinkish tones
Suggested Preparations: Grilled, Broiled, Baked, Sautéed
Monchong is an open-ocean species that's widely distributed in the warm waters of the Pacific. It is generally caught accidentally in longline fisheries targeting tuna, snapper and other species, and is becoming increasingly popular in Hawaiin restaurants.
Monchong has a rounded shape, pointed fins and big scales. They weigh between four and 26 pounds, with fish over 12 pounds being of prime market size. Because of its high oil content, monchong is well suited for grilling but it can also be broiled, sauteed, or baked.
This fishery uses a longline to catch a variety of pelagic fish on the high seas such as tuna and swordfish. A deep-set longline is used to primarily target tuna and a shallow-set longline is used to target swordfish or mixed species including bigeye, Albacore and yellowfin tuna. Baited hooks are attached to a line that floats in the ocean using buoys and flagpoles.
This fishery uses a variety of artisanal hook-and-line methods to catch coastal pelagic fish such as tuna, marlin, swordfish, mahi mahi, wahoo (ono) and others. A pole and line with live bait scattered into the water is used to catch feeding skipjack tuna. Trolling with lures and lines, and handlines with lures, lines and bait bags are used to target larger fish such as bigeye tuna, swordfish, mahi mahi and wahoo.
This fishery uses rods and reels to catch six species of snapper and one species of grouper that are called “bottomfish.”
Mangrove Crab HarvesterCanavieiras, Brazil
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