The meat quality and nutritional components of frozen perch are similar to those of fresh perch, and can be steamed after freezing and thawing. It is best to let the perch thaw naturally when thawing. Adding water or heating to thaw will make the meat of perch soak too much, which may cause the meat of perch to become loose, thus affecting the taste of perch.

Garlic is usually put in the steamed bass, mainly to improve the taste. Usually, before steaming bass, you can put a few pieces of garlic in the water or under the plate and on the fish, or after steaming bass, put garlic on the fish and pour hot oil on it.

Tips for selecting perch:

1, don't buy too big and too heavy bass.

Perch grows fast, reaching 30-40 cm a year and weighing 3-5 kg. 1-2 kg of bass is the best. Being too heavy means that the bass grows for a long time and the meat is tender and not delicious.

2. Don't buy bass with a round belly.

Perch is long and flat. If the belly of a fish is round, 80% is a fishmonger. If you feed bass in large quantities, you will gain weight and sell it for a lot of money. This kind of perch is oily and has a bad taste.