Judging from the taste when eating, the meat quality of sea bass is "firewood", and because it is a marine fish, it has a heavy smell. The meat of freshwater bass 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, freshwater bass is really better than sea bass. Both sea bass and freshwater bass are very nutritious.

Ling Bo fish is actually Basha fish, a kind of scaleless fish, and a high-quality economic fish unique to Mekong River basin. Its delicate meat, delicious taste, rich in vitamins and minerals, is deeply loved by diners.

The fish itself is welcomed by everyone because its meat is tender and delicate, and its taste is very good. It is a kind of food praised by everyone, and it has many uses, such as braised fish head, chopped pepper fish head, pickled fish and so on, but it is also a headache to have thorns.

Bass has few thorns, and the fish is tender and not easy to steam, which is very suitable for steaming. Perch contains protein, fat, carbohydrate and other nutrients, as well as vitamin B2, nicotinic acid and trace vitamin B 1, phosphorus, iron and other substances. When buying fish, you should choose live fish with moderate size and liveliness.