Perch, also known as sea bass, sea bass, etc. Commonly known as Lateolabrax japonicus, it is listed as the "Four Famous Freshwater Fish in China" along with the Yellow River Carp, Siniperca chuatsi and Heilongjiang Xingkai Lake White Fish. The species of perch in China is mainly Songjiang perch, also known as four-gill perch, also known as tiger fish. Perch, with flat body length, lower jaw longer than upper jaw, and firm meat, similar to garlic. Its swim bladder can be used to make fish belly, which is often steamed. Perch meat is white and tender, with few thorns, no fishy smell and delicious taste. Rich in protein and vitamins, it can be used as medicine and is an extremely precious tonic. Generally, it is 30-40cm long and weighs 400-1000g. It has become one of the precious economic fish, and it is also a species to develop marine culture.

Preservation method of perch

Living preservation

If you buy live bass, it is recommended to put a basin of water with appropriate size and keep it as live bass for 3-7 days or even longer.

cold-store

If it is a sea bass processed in the vegetable market, it can be refrigerated for 1-2 days if eaten for a short time.

Low temperature storage

It is recommended to freeze bass for a long time, and the freezing time should not exceed one month. Too long freezing time will also affect the taste and nutrition of perch.

The eating range of perch

Perch that has just died less than 2 hours can be eaten. After the viscera and scales are cleaned, they can be immediately put into the refrigerator below 6℃ for cold storage, frozen preservation or timely consumption. Cold storage after death shall not exceed 2 days and freezing shall not exceed 1 month.

You can also gently press the fish with your hands. If the fish is strong, you can eat it. If the fish is soft but not firm, it means that the fish may have gone bad and is not recommended to eat.

Rotten fish can't be eaten

Practice of steaming perch

Steamed bass can be steamed with hot water or cold water.

It is suggested to steam with hot water, which can reduce the fishy smell and make the fish taste better and tender.

The meat of perch itself is fresh and tender. Steaming with cold water for a long time will not only destroy its nutrition, but also destroy its taste.

The practice of freezing perch

First, naturally thaw frozen bass. Don't add water or heat to melt it. Keep the original flavor of perch as much as possible. After thawing, cut a knife on the surface of perch, and then marinate it with salt, ginger, onion, etc. 5 minutes, then steam in a pot full of boiling water.

Steaming perch is the best way to ensure that perch culture is not destroyed. It is nutritious, healthy and delicious.