Judging from the taste when eating, the meat quality of sea bass is "firewood", and because it is a marine fish, it has a heavy smell. The meat of freshwater bass is like "garlic clove meat", which is easy to disperse after steaming, but the meat is elastic, not fishy and more delicious. In terms of taste, fresh water bass is really more delicious than sea bass. Both sea bass and freshwater sea bass are very nutritious.

Ling Bo fish is actually Basha fish, which is a kind of scaleless fish and a high-quality economic fish unique to Mekong River basin. Its tender meat, delicious taste, rich in vitamins and minerals, is deeply loved by diners.

Fish itself is welcomed by everyone, because its meat is tender and delicate, and it tastes good. It is a kind of food that everyone admires very much, and it also has many uses, such as braised fish head, chopped pepper fish head, pickled fish and so on, but it is also a headache to have thorns.

Bass has few thorns, and the fish is tender and smooth, which is not easy to steam, so it is very suitable for steaming. Perch contains protein, fat, carbohydrate and other nutrients, as well as vitamin B2, nicotinic acid and trace amounts of vitamin B 1, phosphorus, iron and other substances. When buying fish, choose live fish with moderate size and liveliness.