Hello! There is no reason why this is because of the genetics of the species. The uncooked bluegill meat is pure white in color, but after the bluegill meat is put into hot water and cooked, its meat quality seems to be completely transformed. It has a crystal clear and transparent color, and even after being cooked, the bluegill meat still maintains its elasticity, dynamically swaying like jelly, and looks particularly pleasing when eaten.

Sunfish may be relatively rare in China, but in South Korea, a country that also likes to eat sashimi, sunfish has become a favorite table delicacy among foodies. Despite their unappealing appearance, when you cut open their skin, you will find that their flesh looks like jelly swaying in the wind, and is as elastic and smooth as it is, especially when cut into chunks. Some people sometimes say that it looks like pieces of tofu. The meat of sunfish is tender and smooth and has an excellent taste. It is an excellent ingredient for making sashimi.