Perch, also known as Lateolabrax japonicus, Zhaihua, Lateolabrax japonicus, etc., is commonly known as Lateolabrax japonicus, and is listed as one of the "Four Famous Freshwater Fish in China" along with Yellow River Carp, Siniperca chuatsi and Heilongjiang Xingkai Lake Whitehead. The species of perch in China is mainly Songjiang perch, also known as four-cheeked perch, also known as tiger head fish. ?

Perch, with a long body and a flat side, has a lower jaw longer than the upper jaw, and the meat is solid and garlic-petal-shaped. The swim bladder can be used to make a fish belly and is often steamed and eaten.

Perch meat is white and tender, with few spines and no fishy smell. It is very delicious and rich in protein and vitamins. It can be used as medicine and is an extremely precious tonic.

Extended data:

distribution range

Distributed in the western Pacific Ocean, China's coastal areas are all productive, mainly in the Yellow Sea and Bohai Sea. The fishing season is spring and autumn, and the annual 10- 1 1 month is the peak fishing season. ?

Variety type

In China, there are relatively many kinds of perch, and most of the fish can be called perch. So far, there are four kinds of perch, namely sea bass, Songjiang perch, Seven Star perch and California perch.

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