1. Sea bass, as its name implies, is a kind of wild bass that lives in the sea. Because it is not easy to survive after being caught ashore, most of the sea bass on the market are chilled, and a few live sea bass are expensive. Perch, that is, freshwater perch, is mostly cultured, and live perch sold in supermarkets and aquatic products markets are generally perch. Besides, they look different. The appearance of sea bass is generally white or black, while the appearance of sea bass is light blue or yellow. Apart from their different colors, the two kinds of fish are also different in size. Relatively speaking, sea bass is thinner and sea bass is fatter. It tastes different. Perch can be said to be one of the more delicious freshwater fish, with almost no fishy smell. The chilled sea bass has a slightly heavier smell and worse meat quality than fresh sea bass.

Although these two kinds of perch are similar in appearance, they are different. The sea bass living in seawater is bigger than the sea bass living in fresh water, which is characterized by long and thick fish body, rough scales, white or black color and many black spots scattered on the fish body. However, the freshwater bass is relatively small in size and scale, and its color is mostly silvery white or light yellow. From the taste point of view, the meat quality of sea bass is more tender than that of fresh water bass, and because sea bass lives in the sea, the taste of the sea is stronger than that of fresh water bass. Relatively speaking, the meat of freshwater perch is tender and the smell is not heavy. Especially when cooking steamed bass, I recommend you to buy fresh water bass. Steamed fish is easier to spread out, just like we often say "garlic cloves", and there is no smell in the sea. This kind of meat tastes light, sweet and delicious.

3. Different distribution areas: Sea bass is indeed more expensive than sea bass. Perch is only produced in Brzin, Xinjiang. Fierce in nature, it belongs to cold-water fish. Most perch live on the eastern and southern coasts of China. Features: Perch (perch) is more meat than wood, and most of them are sold frozen. The meat of perch is similar to garlic cloves, especially steamed perch. The meat is sweet, delicious and elastic. It grows in northern Xinjiang and is usually sold as live fish. Features: The obvious feature of perch is that there are no black spots on its back. The body is brown, with 7-9 black transverse spots and a white abdomen. The obvious feature of sea bass is that there are many black spots on its back.