compared with freshwater bass, sea bass is bigger, and it is divided into two species: white bass and black bass. Sea bass is long and thick, with rough scales, generally reaching 11 to 12mm and weighing 1.5 to 1.8 kg. Its upper jaw is shorter than its lower jaw and its mouth is sharp. The difference between sea bass and freshwater bass is not only reflected in the appearance, but also in the taste of their meat. The sea bass sold in the market are generally live, so you can ask the store to handle them when you buy them, while the sea bass, like most marine fish, is mostly chilled. From the taste when eating, the meat quality of sea bass is relatively "firewood", and because it is a marine fish, it has a heavy smell. However, the meat of freshwater perch is like "garlic clove meat", which is easy to disperse after steaming, but the meat is elastic, not fishy and more delicious. From the taste point of view, it is true that freshwater bass is better than sea bass. No matter whether it is returned perch or fresh water perch, it is very rich in nutrition, and perch has fewer fishbones, so it is also suitable for baby to eat after steaming.

the nutritional value of perch

copper

There is still more copper in the blood of perch. Copper can maintain the normal function of nervous system and participate in the function of key enzymes in the metabolism of several substances. People who lack copper can eat perch to supplement it.

EPA and DHA

are rich in EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which have certain effects on preventing dyslipidemia and cardiovascular and cerebrovascular diseases.

protein

The protein (including various nutrients) contained in perch meat is easy to digest, and it is suitable for people with chronic enteritis, chronic nephritis and habitual abortion.

Unsaturated fatty acids

Perch contains a lot of unsaturated fatty acids, which has good preventive and therapeutic effects on hypertension, coronary heart disease, arteriosclerosis, senile dementia, memory loss, amnesia and other diseases.

Collagen

Collagen can have the function of beauty beauty, which can moisturize the skin and delay aging.

vitamins and minerals

Perch is rich in vitamins and minerals, which can supplement nutrients needed by human body and improve immunity.

heat of perch

unit heat (edible part heat)

1 perch (7.g, edible part 46.g) with 426 calories.

Standard (1g)

Every 1g of perch contains only 15 calories, low fat content, rich in high-quality protein, calcium and other minerals, and is nutritious, so it is suitable for eating during weight loss.

Selection method of perch

Three considerations should be taken in selecting perch

Weight

75g is appropriate, too small for little meat, and the growing days are not enough, while too large for meat to become rough. The growth rate of perch is fast, and it will gradually slow down after growing to 5 grams. It takes about one year to grow from fry to 75 grams.

The figure

should be long and round. If the belly of the fish is found to be too high, it means that the merchant fed the fish too much feed before selling it, and the fish will die soon after buying it back.

The color

It is better that the fish body is bluish, and the scales are shiny and translucent. Only when the gills are bright red, and the epidermis and scales have not fallen off, are the fish fresh. The fish eyes should be clear, transparent and not turbid, and there should be no red tendons and no traces of damage. If one eye or both corneas are partially or completely white, it is a fish with damaged eyes. Press the fish body with your fingers, and the elasticity means that the fish body is fresher; Don't buy perch with red tail, because it shows that the fish is physically damaged and will die soon after buying it.