Nutritional value:

1, bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients; has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, phlegm cough effect, the liver and kidney insufficiency of the people have a very good tonic effect.

2, perch can also cure fetal restlessness, produce less milk and other diseases, mothers-to-be and produce women eat perch is a kind of both tonic, and will not cause nutritional excess and lead to obesity nutritious food, is the fitness of the blood, spleen and gas and good health and well-being of the good, perch more for the steaming in order to maintain the nutritional value.

3, bass blood there are more copper elements, copper can maintain the normal function of the nervous system and participate in several kinds of material metabolism of the key enzyme function play, copper deficiency can be eaten bass to supplement.

Perch introduction:

Perch, also known as perch, Zhaihua, perch board, four-ribbed fish, commonly known as perch mackerel, with the Yellow River carp, Mandarin fish and Heilongjiang Xingkai Lake whitefish and listed as "China's four major freshwater fish". Its body length side flat, the lower jaw longer than the upper jaw, meat solid garlic cloves, swim bladder can be made fish belly, often steamed food.

Cutting fish method:

1, the fish meat is fine, short fiber, very easy to break, cut the fish should be fish skin down, the knife slanting into the mouth, preferably along the fish spines, cut up more cleanly;

2, the fish has a layer of mucus on the skin is very slippery, so the cut up is not very easy, if you cut the fish, will be placed on the hand in salt water soak! If you put your hands in salt water when you cut the fish, you won't slip when you cut it.

Refer to: People's Daily Online - Nutritional Value and Best Eating Methods of Perch

Refer to: Baidu Encyclopedia - Perch