Sea bass, also known as sea bass, scientific name Japanese perch, is distributed offshore and at the confluence of fresh waters in estuaries. In ancient times, people discovered the delicacy of sea bass, and there are many poems describing the unforgettable delicacy of sea bass.
Sea bass live in brackish water in estuaries and can live in fresh water.
It is mainly distributed in the western Part of the Pacific Ocean, China's coastal areas and freshwater bodies through the sea, and there are many in the East China Sea and the Bohai Sea. The main production areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands.
Sea bass contains protein, fat, carbohydrates and other nutrients, but also contains vitamin B2, niacin and trace amounts of vitamin B1, phosphorus, iron and other substances.
Sea bass can supplement the liver and kidneys, strengthen the spleen and stomach, reduce phlegm and cough, have a good tonic effect on people with insufficient liver and kidneys, and can also treat fetal restlessness, postpartum lack of milk and other symptoms. Expectant mothers and postpartum women eat sea bass, which can not only make up for themselves, but also do not cause overnutrition and lead to obesity.
In the records of traditional Chinese medicine, when perch is used for medicinal purposes, it has a certain therapeutic effect on whooping cough, edema, indigestion, etc.
Let's take a look at what kind of dishes the sea bass can make!
Steamed sea bass
Tomato stewed sea bass
Sauerkraut perch
Teppanyaki sauce for sea bass
Steamed perch in unicorns