Mekong fish and sea bass are two different types of fish that differ in taste and flavor. Mekong fish is fattier and more tender and contains more fat, which makes it easier to keep it moist and flavorful during the grilling process. The flesh of Mekong fish is soft and gives off an aroma when grilled, giving it an enticing flavor. Mekong fish has no thorns, making it easier to eat without worrying about thorns sticking into the mouth. In contrast, sea bass has firmer meat and a salty taste. Although sea bass can also be grilled, it may be slightly dry after grilling due to its firmer flesh. The salty texture of sea bass may not be to everyone's taste.