Monchong, also known as Bigscale or Sickle Pomfret, is a deep-water fish that is rapidly gaining popularity in Hawaii. They are usually sold skinless, due to the characteristic large, hard scales. The catch is small and erratic as little isknown of their habits. The flesh is firm with moderate flavor and a high fat content that makes it particularly well suited for broiling. It can also be baked or sautéed. It is firm in texture and moderate in flavor. The highly transparentflesh, high oil content and good shelf life makes this versatile fish very attractive for restaurant use