Tilapia and sea bass are both very nutritious.

Tilapia is rich in high-quality protein and essential amino acids, and is rich in trace elements such as calcium, iron, zinc and B vitamins. Perch is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients.

Tilapia is native to Africa, is a tropical fish, tilapia genus including subspecies *** there are more than 100 kinds. Tilapia has the characteristics of fast generation, high yield, mixed diet, less disease, strong reproduction and so on.

Perch, also known as river perch, for the spoke-finned fish class perch perch suborder perch, one of the river perch family, distributed in Europe, northern Asia and Siberia's freshwater basins, the body length of 25-60 centimeters, the weight of 4-7 kilograms. It lives in a variety of habitats and feeds at dusk and early morning.

Home cooking two kinds of fish skills:

The fish will be scaled and disemboweled and washed, put into a basin and pour some yellow wine, you can remove the fish fishy flavor, and can make the fish taste delicious; fresh fish cut open and washed, soaked in milk for a while can be in addition to the fishy, but also increase the flavor.

Perch meat white, tender, fragrant, no fishy flavor, meat for the garlic clove-shaped, the most suitable steamed, braised or stewed soup. Tilapia and tender meat, taste fresh meat, and less thorns, no intermuscular spines, whether braised or steamed, the flavor is good.

Reference: People's Daily Online - Steamed tilapia, benefit the spleen and nourish the liver (the elderly nutritional meal)

Reference: People's Daily Online - Nutritional value of perch and the best way to eat it