Sea Bass is an economically important marine fish, the following is a detailed description of Sea Bass:

Basic Information

Scientific name: Belongs to the perch genus of fish in the family of true perch of the order Perciformes.

Alias: also known as green cottage, flower cottage, flower cottage, sea bass, sea bass board, sea bass cottage and so on.

Appearance: body extended, laterally compressed, covered with small pectinate scales; mouth large, lower jaw protruding, longer than the upper jaw; silvery gray, with scattered small black spots on the back and dorsal fins; dorsal fins in a bimodal shape, the front one dorsal fin with a number of hard spines; inner edge of the mouth with fine teeth.

Distribution area

The sea bass is mainly distributed in the tropical and subtropical waters of the western Pacific and Indian Oceans, including India, Myanmar, Sri Lanka, Bangladesh, the Malay Peninsula, Java, Brunei, Celebes, the Philippines, New Guinea, and Northern Australia.

In China, the sea bass is mainly distributed in the Yellow Sea and Bohai Sea.

Life Habits

It belongs to the middle and lower layer of marine fish, mainly inhabiting the offshore.

It spawns in the estuary at the junction of fresh and salt water in early spring and overwinters in deeper waters in winter.

Juvenile fish have the habit of going back to fresh water.

Carnivorous fish, ferocious, food is mainly live animals, and there is the phenomenon of cannibalism.

Nutritional value and economic value

Sea bass is rich in protein, vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other nutrients, which has the effect of tonifying the liver and kidney, benefiting the spleen and stomach, and resolving phlegm and relieving cough.

Because of its meat is tender, fat and popular among consumers, it is an economic fish with high food value.

At present, it has been quietly cultivated along the coast of China, and gradually introduced into inland waters for aquaculture.

Cooking Methods

Sea bass can be cooked in a variety of ways, including steaming, braising, pan-frying, dry-roasting, etc., according to personal taste and preferences to choose different cooking methods.

Scientific research value

Using molecular biology technology, a 287bp hepcidin antimicrobial peptide precursor gene has been successfully diffused from the liver of sea bass, showing its scientific research value.