Perch is rich in protein, fat, cholesterol, vitamins, minerals and other ingredients, and the fiber is tender and the water content is relatively large. It is a kind of food that is very easy to breed bacteria and microorganisms, and it is likely to deteriorate after being stored for one night. However, after eating spoiled food, people are not only prone to acute food poisoning symptoms such as vomiting, nausea, abdominal pain, diarrhea and fever, but also may have chronic poisoning or potential harm. Therefore, overnight, only the bass is left.
Refrigeration is recommended. The functions of cold storage and preservation overlap to some extent, and the ambient temperature can inhibit the growth and reproduction of bacteria and microorganisms, so as to delay the life metabolism process of perch as much as possible, thus preventing deterioration and maintaining its freshness. Therefore, bass can be stored in the refrigerator or overnight, and it is convenient to put it.
Perch meat is white and tender, with few thorns and no fishy smell. The most commonly used cooking method is steaming, but besides steaming, perch can also be cooked by roasting, frying, boiling and frying to make spicy grilled fish, tomato perch soup, fried perch, braised perch, tomato sauce perch, hot and sour perch slices, squirrel perch and so on. These different methods.