The protein (fresh mass ratio) of zander is 19.94; the crude fat content of zander is low. The total content of 17 amino acids in muscle: zander (19.40)gt; perch (18.09)gt; California perch (17.99), essential amino acid (EAA) content: zander (7.08)gt; California perch (6.58)gt; perch (6.55), umami amino acid content of zander (7.42)gt; California seabass (6.84)gt; perch (6.83). Zander has delicious meat, rich nutrition and good economic properties. It is a cultured species worth promoting.