Live bass in the market is freshwater fish. Perch has both freshwater fish and marine fish. Most of the Shanghai perch is dead and chilled, while the freshwater perch is generally alive when it is purchased. Perch has both river fish and marine fish. Perch is distributed in the western Pacific Ocean, the coastal areas of China and the fresh water bodies leading to the sea, with more in the Yellow Sea and Bohai Sea. It is one of the common economic fish, and it is also a variety for developing marine culture.

There are many kinds of perch, such as yellow perch, lake perch and white perch. Lateolabrax japonicus is 30 ~ 60 cm in length, with a large mouth and a thick back. It lives in the offshore and swims back to fresh water in winter. Its main producing areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands. The fishing season is spring and autumn, and the annual10 ~1/kloc-0. I like to live in salty and fresh water in the estuary, and I can also live in fresh water.

Living habits: it is mainly distributed in the western Pacific Ocean, China's coastal areas and fresh water bodies leading to the sea, with more in the East China Sea and Bohai Sea. It is fierce and feeds on fish and shrimp. Perch is one of the common economic fish, and it is also a variety to develop marine culture.

Perch meat is delicious, tender and smooth, suitable for many cooking methods, mostly used for steaming. Steamed perch practice: wash the perch, marinate it with onion, ginger and a little cooking wine for a while to remove the fishy smell. Then steam in a steamer for about 8 minutes. Be careful not to boil for a few minutes before the time comes. Take out the fish, pour off the juice, add shredded onion and pour steamed fish with soy sauce, and then pour the hot oil on the fish.