Freshwater perch, with tender meat and little fishy smell, is more delicious when steamed. Compared with sea bass, fresh water bass is more suitable for this cooking method. Of course, sea bass has a slight advantage in nutrients, and its protein, amino acids and unsaturated fatty acids are high, especially DHA and EPA, which are very beneficial to health.

But the final choice should be based on personal taste and cooking needs. If you pursue taste and flavor, freshwater perch may be a better choice; If we pay more attention to the nutritional value, sea bass is worth considering.