Average Weight/Length
Other "Popular" Names for this Fish
Location Habitat
Biology & Physical Description
Geographic Species Map (Fishbase.org Map)
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Summary of Distribution: |
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Note: Distribution range colors indicate degree of suitability of habitat which can be interpreted as probabilities of occurrence (fishbase.org) |
Sport Fishing Techniques
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Jigging (Bottom)Jig fishing is popular and challenging. Why? Because the person fishing is creating the action that attracts, or doesn’t attract, the particular type of fish he or she is trying to catch. Here’s how it works. Cast out and let your jig hook sink to the bottom. Then use your rod tip to raise the bait about a foot off the bottom. Then let it drop back to the bottom. You can jig up and down, side to side or up and down and sideways. Jig rigs come in all sizes, shapes and colors, and can be used with or without live bait.. |
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Pelagic LonglineThis 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. |
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Bottom FishingBottom fishing is.... |
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Hand LineHand Lining is when.... |
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Commercial Fishing Techniques
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Vertical HookingVertical Hooking is when.... |
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Game Rating
Game Rating : 8.5/10
Game Description :
Very strong bottom fish. Monchong are usually caught in deep waters (greater than 150 fathoms), often in the vicinity of seamounts. The lustrous pomfret has been caught on seabed slopes over 250 fathoms deep.
Food Rating
Game Rating : 8/10
Game Description :
Monchong has clear, semi-white flesh with pinkish tones, when cooked it become snow white with large flakes. It is firm in texture, medium oil content and possesses a unique buttery, yet sweet moderate flavor. 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, sauted, baked, or cut raw and served as sashimi or poke. Monchong has been well received as a white-flesh sashimi, but is rarely used in raw fish dishes in Hawaii. Monchong is less well known as other Hawaiian species, but it is rapidly gaining popularity across the U.S. mainland. It's an extremely hearty fish and even though they tend to be very deep in the water column, they always come up full of fight and healthy looking.
Picture (Fish)
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Picture Mount
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