1, sea bass is generally steamed for eight to ten minutes. In the production of steamed perch, due to the thickness of the fish and fish processing methods are different, there are differences in the time of steaming, if the perch is older, then the time of steaming will be longer, the perch is more tender, the steaming time will be much shorter, in addition to having played the knife of the perch than the perch did not play the knife of the perch steaming time is shorter.

2, in the production of steamed sea bass, due to the thickness of the fish and fish meat processing methods are different, steaming time there are differences, the older the thicker the fish, the longer the need to steam, and in the processing of fish is whether or not to hit the knife also greatly affects the steaming time of the sea bass, did not hit the knife of the sea bass is generally eight to ten minutes of steaming, hit the knife of the sea bass need to be steamed for only three to five minutes.

3, perch, also known as perch, perch fish, seven star perch, perch version, etc., belongs to the true perch family perch genus, is a kind of mainly live in freshwater bony fish. Widely distributed in China as well as Japan's near-shore coastal, estuarine and river freshwater areas, with many different varieties, China's perch varieties are mainly for the Songjiang perch, also known as the tiger fish and four-cheeked perch.

4, perch meat is fat and tender white, taste fresh and delicate, spiny, no fishy flavor, and the Yellow River carp, Mandarin fish, Heilongjiang Xingkai Lake whitefish and known as "China's four major freshwater fish", is a valuable economic fish, suitable for a variety of practices, the most common and the most famous practice of steaming perch. Steamed perch is a traditional Guangdong dish, belonging to the Cantonese seafood dishes, the taste is mainly salty and fresh.