What is the difference between chilled sea bass and live sea bass?

Hello, on this issue, the difference is that the chilled sea bass is not frozen, it is fresh sea bass flocculated with ice to keep fresh, while the frozen sea bass is frozen sea bass, it is frozen not fresh, so the difference is very big, we buy sea bass or choose chilled better, because fresh, good meat quality, and more fragrant taste, while frozen sea bass is not as good as chilled.

What is the difference between chilled sea bass and frozen sea bass.

Chilled sea bass is of better quality and more expensive, and the frozen ones are a little worse.

Chilled sea bass is quick-frozen for no more than 72 hours, while live sea bass is live fish that has not been frozen. Generally, fresh sea bass is river sea bass, and that kind of chilled sea bass isSea bass

Some friends don't care much about this, often go to buy chilled sea bass, although this kind of sea bass can also be eaten, but compared with fresh sea bass, the taste is much worse than fresh sea bass, generally fresh sea bass is river sea bass, and that kind of chilled sea bass is sea bass.

There is also a situation where someone buys sea bass in advance and puts it in the refrigerator to freeze, if it has been frozen, it is not recommended to do steaming again, the taste is relatively poor, and it can be boiled. In other words, try to eat fresh sea bass, so that the taste is good and umami is enough.

Perch culture. Gusongjiang perch, Yangtze River anchovy, Yellow River carp.

Hechao Lake whitebait is known as the "four famous fish", rich in nutrition, delicious taste, and has been passed down to this day. There are many poems, legends, and descriptions of the delicious Songjiang perch in the past dynasties. Han Dynasty's "Spring and Autumn Sasuke Period": "Wuzhong.

Take the sea bass as the soup, the garden vegetables as the soup, the fish is as white as jade, the vegetable is yellow if gold, it is called the golden soup and jade, and it is a precious food for a while. ”

"Romance of the Three Kingdoms" also has "Zuo Ci throws a cup to play Cao Cao."

The story shows that sea bass has been famous all over the world as early as the Three Kingdoms period. Since the Han Dynasty, the perch has been known for being the Qiantang River.

With the Wusong River basin of the special famous dishes are famous in Jianghuai.

Difference Between Sea Bass and Freshwater Sea Bass:1. Different shapes: sea bass and freshwater sea bass are larger, it is divided into two varieties of white bass and black sea bass, the body size of sea bass is long and thick, the fish scales are very rough, generally up to 110 to 120mm, the weight is to kilograms, its upper jaw is shorter than the lower jaw, and the fish mouth is pointy.

2. Different taste: in terms of taste, the two kinds of sea bass will also be different, relatively speaking, the meat quality of sea bass tastes more chai, and the fishy smell is also relatively heavy, the meat of freshwater sea bass is a bit like garlic clove meat, after steaming, it is easy to spread out the situation, the meat quality is more elastic, and it has the characteristics of light sweet and fresh fragrance, especially very suitable for steaming, suitable for the elderly and children.

3. **Different: Freshwater perch will be a little more expensive than saltwater perch, and most of the freshwater perch can be bought fresh in life, while the basic consumption of seawater such as fish is salvaged and frozen. The distinction between sea bass and freshwater sea bass is so much of the above, if you usually buy sea bass, it is recommended to buy freshwater sea bass.

The above content refers to Encyclopedia - Sea Bass.

1. The living environment is different; 2. Different shapes; 3. Different taste; 4. **Different.

River bass is mainly distributed in the temperate and cold freshwater fish of the Eurasian continent, living in rivers and lakes, and is a freshwater perch; Sea bass lives in the sea, mainly distributed in the western Pacific Ocean, and is produced in freshwater bodies along the coast and through the sea in China, and is more abundant in the East China Sea and the Bohai Sea.

Compared with freshwater perch, sea bass is larger, the body size of sea bass is long and thick, sea bass is divided into white bass and black perch, the most obvious sign of sea bass is that there are many black dots on the back of the fish, different species of sea bass, the distribution of dots may not be the same, the black sea bass dots are not obvious, and there are no black dots on the back of the river bass.

River bass will be a little more expensive. In terms of survival methods, the perch sold in supermarkets is generally fresh perch, while sea bass is generally chilled; In terms of taste, river bass is more fragrant and has a better taste. Therefore, the unit price of river bass will be a little higher than that of sea bass.

The meat quality of sea bass is relatively woody, and the fishy smell is relatively strong; The meat quality of river bass is relatively elastic, and it is easy to spread out after steaming, and it tastes more fresh and fragrant, which is very suitable for steaming and suitable for the elderly and children.

These two species are actually the same species, but there are differences.

We usually say that the perch is divided into two categories: freshwater and seawater, freshwater perch to Shanghai Songjiang is good, Songjiang perch body is fat and round, the body length is not more than ten centimeters, weighs more than 100 grams, the head is large and flat, the mouth is wide and the eyes are small, yellow-brown, the body is covered with several black stripes, and there are slight black spots. The sea bass is best in the waters of Hebei. The lower jaw of the sea bass is longer than the upper jaw, the back is blue-gray, the belly is white, and the back has small black spots.

Songjiang sea bass not only has excellent flavor, but also rich in nutrients, with protein content, fat content, and rich in sugar, calcium, iron, phosphorus and vitamins A and B. In addition, Songjiang perch can also be used as medicine, ** women have edema of pregnancy, fetal restlessness and other symptoms.

Therefore, of course, it is to choose Matsue sea bass, so as to avoid the trouble of distinguishing whether the sea bass is a freshwater fish or a sea fish, because if you don't live by the sea and are not very familiar with sea bass, you will sometimes be deceived just by what the boss says.

Matsue sea bass is a bit more expensive, but compared to sea bass, it is not ridiculously expensive.

A poem is attached. People who come and go on the river.

But love sea bass beauty.

Jun looks at a leaf boat.

Haunted in the turmoil.

--Fan Zhongyan.

Sea bass is often called the seven-star perch (in fact, the seven-star perch can also survive in freshwater), has little black spots on its body, the upper lip is much shorter than the lower lip, and the body is slender. Freshwater bass, on the other hand, do not have these characteristics.

I often fish for sea bass. So I know.

But the sea bass I bought in the market are all farmed, and the taste is not at all the same as the wild ones (when I first caught sea bass, I was a little more than 5 months old. I took it to open meat for her, and then I went to the market and bought it, but the taste was completely wrong. Took a bite and threw it at me), hehe.

Say it again. Sea bass is born to eat small fish and grow up scared. In the wild. He was forced to move, so the fish was delicious. The farmed ones are fed to dead fish, so the taste is different.

What is the difference between freshwater bass and sea bass?

1. [Appearance difference] The most obvious on sea bass"Logos"There are many black dots on the back of the fish, and the distribution of the dots may vary depending on the species of sea bass.

2. [Survival method] When purchasing, you will find that burbot perch is generally alive, while sea bass is mostly chilled.

3. [Taste difference] In terms of the taste when eating, the meat quality of sea bass is comparative"Chai", and because it is a marine fish, it has a strong fishy smell; Whereas burbot perch has similar flesh"Garlic cloves"It is easier to spread out after steaming, but the meat is elastic, the meat is sweet and fragrant, and it is more palatable, plus this fish bone is relatively few (there is only one main spine in the middle), after steaming, it is also very suitable for the baby to eat.

Introduction: Sea bass is different from freshwater sea bass in that it is larger and divided into white bass and black bass. Sea bass are thick and long, with very rough scales, generally 110-120cm in length, weighing 15-18kg, with a lower jaw longer than the upper jaw and a pointed mouth.

The white perch has a bluish-gray back, a whitish belly, and irregular black spots on the sides of the body; The black bass is darker in color, and the overall color is dark black-gray, with inconspicuous black spots.

Freshwater perch is a carnivorous freshwater fish of the genus Wheat Cod in the family Euteridae. Although in the local dialect it is called"Cod"(cod), but this fish is not really related to the Gadus fish of the Northern Hemisphere oceans. Found in the Murray-Darling watershed of Australia, Murray is one of Australia's most important vertebrate wildlife, both economically and ecologically.

Murray whiting is the largest of Australia's pure freshwater fish and the largest of the world's pure freshwater fish. The scientific name of Murray Cod was changed to M. for a whilePeelii peelii, to distinguish it from the Murray cod, which at the time was considered a subspecies of the Murray cod.

In 2010, the Murray cod became a complete species and received the species name MMariensis, so the species name of the Murray cod was changed back to M peelii。

Although originally inhabited almost the entire Murray-Darling watershed, it has been dramatically reduced by overfishing and environmental damage since the British colonial period in Australia and is now an endangered species. Murray cod is a carnivorous fish that feeds on other fish species. After spawning in the spring, broodstock do their best to protect their eggs.

In Australian aquariums, the Murray cod is a very common and popular fish.

Sea bass are long and white.

Freshwater perch is short greenish-brown.

Of course, the freshwater perch in front of my house also came in from the sea, and it was also sea bass haha.

Ask for the master's explanation!

In general, there is a certain gap between the difference between chilled sea bass and live sea bass. Generally speaking, fresh sea bass is fresher and has a better taste than chilled sea bass, so it will be relatively high.

In addition, from the perspective of transportation and preservation costs, fresh sea bass requires higher logistics and preservation costs, which is also one of the reasons for its high cost. Chilled sea bass, on the other hand, can be frozen to extend the shelf life, and the transportation and storage costs are relatively low, so it is relatively low.

In general, the difference between chilled sea bass and live sea bass is related to its freshness, transportation, preservation, sales methods and other factors, which need to be analyzed on a specific basis or in the case of nuclear perch.

1. 1 sea bass, 20g green onion, 20g garlic, 20g ginger, 15g coriander, 20g salt, 100g cooking wine, 20g light soy sauce, 10g soy sauce, 10g oyster sauce, 10g sugar, 30g tomato paste, 50g corn starch, 200g cooking oil.

2. First of all, take out the frozen sea bass and thaw it in advance (transfer it from the freezer to the refrigerator in the morning, and it can be used in the evening). Alternatively, soak in cold water for 2 to 3 hours.

3. Cut out the knife edge on both sides of the thawed sea bass and marinate it with salt, cooking wine, light soy sauce, green onion and ginger for half an hour.

4. Rinse the marinated fish with clean water and wipe the surface water dry.

5. Spread cornstarch on both sides of the fish to prevent it from getting on the pan when frying.

6. In order to further prevent the fish skin from sticking to the pan, you can use ginger to rub the pan repeatedly, and then pour in cooking oil.

7. Put a little oil in the pan (as long as it can cover the bottom of the pot), put the oil in the pan, and fry until golden brown on both sides.

8. Put the fried fish on a plate and set aside.

9. Put a little oil in the pot, put the green onion, ginger and garlic into the pot and stir-fry the fragrance, then put in the soy sauce and oyster sauce, add some water, put in sugar, tomato sauce (or vinegar), after boiling over high heat, put the fried funny sea bass into the pot and cook (change to low heat at this time), because the fish has been marinated before, and there is soy sauce in the pot, so there is no need to put salt, wait for the fish to color, taste, and the soup thicken, take out the sea bass, and leave the soup in the pot. Finally, add a little starch to the remaining soup, sprinkle chopped green onions and coriander on the fish, and pour the soup over the soup. The delicious braised sea bass is ready.

Sea bass is the fattest in the summer and easy to fish in the summer, but some people are allergic to some marine fish and seafood, so they should be careful when eating it. So, is sea bass seafood? Is sea bass seafood?

Is sea bass seafood Sea bass is not seafood and belongs to freshwater fish.

It is mainly distributed in the western part of the Pacific Ocean, China's coastal areas and freshwater bodies through the sea, and is more abundant in the East China Sea and the Bohai Sea.

Ferocious in nature, feeds on fish and shrimp.

It is one of the common economic fish species and is also a species for the development of marine aquaculture. The main production areas are Qingdao, Shidao, Qinhuangdao and Zhoushan Islands. The fishing season is spring and autumn, and the peak fishing season is from October to November every year.

Is sea bass seafood sea bass is not considered seafood, it is a freshwater fish species.

There are four species of fish that can be called sea bass, namely: sea bass, scientific name Japanese sea bass, which is found offshore, and at the confluence of sea and freshwater in estuaries.

It is mainly distributed in the shallow coastal waters of Zhongsoku, Korea and Japan; It is distributed along the coast of China, and likes to inhabit estuaries and can also be traced up to the freshwater areas of rivers.

body long, flattened laterally, slightly raised dorsally, dorsal and ventral surfaces obtuse and rounded; The head is medium-sized and slightly pointed. The body length can reach 102 cm, the general weight is kg, and the largest individual can reach more than 15 kg.

It is mainly distributed in the western part of the Pacific Ocean, China's coastal areas and freshwater bodies through the sea, and is more abundant in the East China Sea and the Bohai Sea. Ferocious in nature, feeds on fish and shrimp.

The consumption of sea bass should be avoided Sea bass, also known as flower sea bass, is flat and sweet. Perch has the effect of strengthening the spleen and kidney, replenishing qi and stabilizing the fetus, fitness and blood, and has the effect of dietary therapy for chronic enteritis, chronic nephritis, habitual miscarriage, fetal restlessness, edema during pregnancy, postpartum milk deficiency, and wound difficulty in healing after surgery. Sea bass is rich in protein and other nutrients, and it is also beneficial for the bone composition of children and middle-aged and elderly people.

Sea bass can survive in both brackish and fresh water, and is a carnivorous fish, non-venomous, with a large mouth. Sea bass is found in estuaries and rivers along the coast of China and in the water towns of the south of the Yangtze River, and is rich in protein, fat, carbohydrates, B vitamins, niacin, trace elements B1, phosphorus, iron and other nutrients.

【Cooking should be avoided】

1. The meat of the sea bass is delicate and clear, leaky and fragrant, no fishy smell, and the meat is in the shape of garlic cloves. It is suitable for steaming, braised or stewed soups, and can also be marinated and eaten.

2. Sea bass meat is very easy to digest. People with anemia, dizziness, chronic nephritis, habitual miscarriage, pregnancy edema, fetal restlessness, and postpartum milk deficiency are all suitable for consumption.

[Avoid eating].

**Disease, scabies, swelling and pain should not eat.

Since sea bass is a carnivorous fish, cod liver is not suitable for consumption.