Sickle Pomfret

Pacific Food Guide / Chosen from the Sea / Sickle Pomfret

Sickle Pomfret
(Taractichthys Steindachneri)

Sickle Pomfret

Selection

Catch around mangrove swamps, esuaries, deltas, lagoons, and lower stretches of rivers by using hook and line, bow and arrow, and/or guns.

Storage

Catch fish in deep waters (greater than 900 feet) using longline fishing gear or handline gear.

Preparation

  • Wash fish well before use.
  • Remove the guts with a knife.
  • Can be eaten raw.
  • Can be grilled, broiled, baked, or sautéed.
  • (Hawaii Seafood Council, 2012).

Photo Source

US Fish & Wildlife Service

Sickle Pomfret

Sickle pomfret, or monchong, has fork-shaped fins and large scales. The flesh is firm, moderate in flavor, and transparent white and pink in color, but turns white when cooked (Hawaii Seafood Council, 2012).

Traditional Names
  • Yapese – igele faale mailap