The difference between sea bass and freshwater bass
appear
Sea bass has a particularly obvious sign-there are many black spots on its back. Different kinds of sea bass have black spots of different sizes and arrangements. Sea bass is long and thick, with rough scales, generally reaching 1 10 to 120mm, and its weight 1.5 to 1.8 kg. Its upper jaw is shorter than its lower jaw and its fish mouth is very sharp.
taste
Freshwater perch is tender and tender, and its meat structure is "garlic cloves", which is suitable for steaming. In the case of all live fish, sea bass is far superior to sea bass in meat compactness and umami, which is equivalent to the difference between beef and pork. The frozen sea bass in the supermarket tastes like firewood and has the unique smell of seafood.
smell
Sea bass grows in fresh water, and sea bass lives in sea water-the sea smell of sea bass is stronger than sea bass. In supermarkets, sea bass usually swim in fish tanks, and most of them are placed on ice.
Steamed perch
1. When finishing fish, you can cut the fish spine to prevent the fish from being deformed as a whole due to the contraction of the fish bones after steaming.
2. Marinate the fish with cooking wine and a little salt for a while and sprinkle with shredded ginger.
3. Shredded onion is also evenly spread on the fish (the belly, mouth and bottom of the fish should be added).
4. After the boiler boils, put the fish in the pot. Steam for 6-7 minutes, turn off the fire, then "virtual steam" for 5-8 minutes by using the residual temperature in the pot, and then take out the pot immediately.
5. Mix the steamed fish soy sauce with appropriate amount of water and put it in a pot to boil.
6. Pour the water out of the dish and pour the hot seasoning into the dish.
7. Sprinkle onions.
8. Finally, heat the oil and pour it on the fish, and sprinkle with red chopped pepper for decoration.