1lb Monchong

TASTE & FLAVOR: Monchong is a rare deep water fish with white, flaky meat. This fish has become very popular with our customers due to its delightful tenderness and flavor. It has a firm but flaky texture with a slightly sweet flavor it's like a black cod and halibut had a baby.

 PREPARATION: Considered one of the best fish to bake! Sautee, grill or pan fried, panko crusted or just a bit of lemon and butter - it's easy to make Monchong taste great!

FISHING METHOD: Longline

CAUGHT OUT OF: San Diego

BOAT: F/V Pacific Horizon

FISHING SEASON: Year Round

HOW IT COMES: To ensure travel from dock to doorstep we keep the skin on to preserve texture and integrity and because freshness is everything, we leave the bloodline visible—a natural marker of quality that speaks for itself. Your fish will arrive in a protective bag in one or two loins depending on amount ordered—though we recommend 2lbs for a quality cut. Please note that all weights are approximate; filleting is a craft, not a formula, so your portion may come in slightly above or below the target. If it’s under, just reach out—we’re happy to make it right.

STORING: If you choose to store your fish in the refrigerator we suggest consuming it within 3 days of delivery. If you do not plan on eating the fish within 3 days we suggest freezing it immediately after delivery to ensure freshness. Before freezing we suggest removing the fish from the bag and patting dry Then place it in a vacuum sealed bag or double saran wrapped and place in ziploc before freezing. To defrost run cool (not hot) water over the bag for 5-10 minutes or Defrosting in the refrigerator.

SUSTAINABILITY: Please refer to NOAA's FishWatch.gov for more information on this species fishery. 

NOTICE: We always prioritize health when eating seafood and advice not eating raw or undercooked seafood. Please be aware of the risks you assume by eating raw or undercooked seafood. Cooking seafood properly is essential as it eliminates harmful bacteria and parasites that can cause foodborne illnesses. The FDA recommends cooking seafood to an internal temperature of 145°F