CATDOLL : CATDOLL: What is the difference between river bass and sea bass?

What is the difference between river bass and sea bass?

The main differences are different subject classifications, morphological characteristics, and habitats, as follows:

1. Different subject classifications

1. River Bass

River perch, also known as five-strip black, belongs to the class of bony fish, order of Perciformes, family of Percidae.

2. Sea Bass

Sea bass, also known as seven-star bass, flower bass, and green bass, belongs to the class of bony fish, order of Perciformes, family L.

2. Different morphological characteristics

1. River Bass

The body is laterally flattened, oblong, with a thin caudal peduncle. The head is small, the snout is blunt, and the mouth is terminal. The lower jaw is slightly longer than the upper jaw, and the rear end of the upper jaw reaches below the eye. There are fine teeth on the upper and lower jaws and the mouth bones. There are many small serrations on the rear edge of the preoperculum, and a thorn on the rear edge of the postoperculum. The two dorsal fins are slightly separated, the pectoral fins are lateral and low, the pelvic fins are pectoral, and the caudal fin is shallowly forked, with rounded ends of the two lobes.

2. Sea Bass

The body is relatively large, the fish body is thick and long, covered with small scales, and the tail is straight, sharp or round. The dorsal fin is an important feature, including the spines in front and the soft rays in the back. The two parts are usually connected, sometimes separated by a V-shaped notch.

3. Different Habitats

1. River Bass

River perch live in rivers and lakes covered with vegetation. There are usually two groups. One group lives in shallow coastal waters, feeds on invertebrates, and is smaller and grows slower. The other group lives in deep waters, feeds on small fish, is larger and grows faster. It can reach maturity in three winters, and the largest individual can reach 500mm.

2. Sea Bass

It lives in brackish water at the mouth of rivers and can also live in fresh water.

Additional information:

In the natural environment, largemouth bass prefer to live in sandy or sandy muddy waters with low turbidity and aquatic plants, such as lakes, reservoirs, shallow water areas (1 to 3 meters deep), creeks in swamps, stagnant water areas of rivers, ponds, etc. They especially like to live in groups in clear, slow-flowing water.

Generally active in the middle and lower water layers, often hiding in underwater rocks or plants. Not resistant to low temperatures, can survive in water temperatures ranging from 1 to 36°C, starts feeding above 10°C, and the optimal growth temperature is 20 to 30°C. The dissolved oxygen content in water requires more than 1.5 mg per liter, and its ability to tolerate low oxygen burrowing is stronger than that of mandarin fish.

1. Different distribution areas: River perch is indeed more expensive than sea perch. River perch is only found in Burqin, Xinjiang. It is ferocious and belongs to cold water fish. Most sea perch grows in the eastern and southern coastal areas of my country.

2. Different characteristics: The meat of sea bass (croaker) is more woody and smells heavier, and is mostly sold fresh. The meat of river bass is similar to garlic meat, especially steamed river bass, which is light, sweet, fresh and elastic. It grows in northern Xinjiang, my country, and is usually sold alive.

3. Different characteristics: The obvious characteristic of river bass is that there are no black dots on the back. The body is brown with 7-9 black horizontal stripes and a white belly. The obvious characteristic of sea bass is that there are many black dots on the back.

Additional information:

Note:

When eating sea bass, you should pay attention to the fact that sea bass is also very particular about the pairing, so we need to understand the taboos of eating sea bass. First of all, sea bass cannot be eaten with cheese, and it is also forbidden to eat it with beef and mutton fat and Chinese medicine Nepeta. If coriander is added when steaming sea bass, people who take tonics and Chinese medicine Atractylodes macrocephala and Cortex Moutan should not eat it, so as not to reduce the efficacy of the tonic.

When eating steamed sea bass with pork, do not add coriander to the sea bass, otherwise it will help heat and produce phlegm. Therefore, it is necessary to know the taboos of eating sea bass, so that you can eat sea bass better. So although steamed sea bass is rich in nutrition, when eating it, remember not to eat it with incompatible foods, and pay attention to clean the fish's internal organs, so as to ensure that the human body can effectively absorb the various effective nutrients of sea bass.

Reference source: Baidu Encyclopedia - River Perch

Reference source: Baidu Encyclopedia - Sea Bass

Sea bass, take the white sea bass as an example, has irregular black spots on the sides of its body. Songjiang sea bass has a relatively large head and a relatively wide front body, which becomes brighter towards the back. The mouth of the largemouth black bass is like a split, with obvious banded black spots from the snout to the tail fin. The river bass has 5 downward black spots from the starting point of the first dorsal fin to the end point of the second dorsal fin.

What is sea bass? Is it sweet-scented fish?

The perch is also known as flower perch, Zhaihua, perch board, four-rib fish, etc. It is commonly known as Chonghuan perch shark, and is listed as one of the "four famous freshwater fishes in China" along with the Yellow River carp, mandarin fish and Heilongjiang Xingkai Lake big white fish. The main perch species in my country is Songjiang perch, also known as four-gilled perch and tiger head fish.

Seabass has a long and flat body, with a lower jaw longer than the upper jaw, firm meat shaped like garlic cloves, and its maw can be used to make fish maw, which is often steamed and eaten pure. Seabass has white, tender meat, few fine bones, no fishy smell, and is extremely delicious. It is rich in protein and vitamins and is an extremely precious tonic.

It is generally 30-40cm long and weighs 400-1000g. It has become one of the precious economic fish and is also a species for the development of marine aquaculture.

Additional information:

Seabass has a good tonic effect on the human body, nourishing the five internal organs, benefiting the liver and spleen, strengthening the stomach, maintaining pregnancy, treating water retention and strengthening the bones and muscles. The Ministry of Agriculture listed seabass as a pollution-free food in the relevant industry standards issued in 2004. After analyzing the polyunsaturated fatty acid composition of seabass, the British health department also listed seabass as a pollution-free food.

Sea bass can strengthen the spleen, replenish qi, benefit the kidney and stabilize the fetus: it is suitable for people with anemia, dizziness, edema during pregnancy and restless fetus. Sea bass can also nourish the liver and kidney, benefit the spleen and stomach, and relieve phlegm and cough, and has a good tonic effect on those with liver and kidney deficiency.

Eating sea bass has a good effect on diseases such as whooping cough in children and poor digestion in children. Researchers have also found that eating sea bass is not only beneficial to wound healing, but also has a good effect on diseases such as weak spleen and stomach, poor appetite and fatigue, insufficient qi and blood, spleen deficiency edema, liver and kidney deficiency, weak muscles and bones, and fetal movement disorder.

Reference: Baidu Encyclopedia - Perch

Sea bass is not the same as sweet osmanthus fish.

Sea bass is one of the precious economic fish and is also a species developed for marine aquaculture. Sea bass has a long and laterally flat body, a lower jaw that is longer than the upper jaw, and firm meat shaped like garlic cloves. The fish maw can be used to make fish maw and is often steamed and eaten.

1. Different appearance

The body of the sweet-scented osmanthus fish is relatively high and flat on the sides, with a bulging back. The mouth is large, and the lower jaw is significantly longer than the upper jaw. The dorsal fin is divided into two parts, connected to each other, with hard spines in the front and soft fin rays in the back. The body is yellow-green, the abdomen is grayish white, and the sides of the body have irregular dark brown spots and patches.

The body of the sea bass is relatively long, flat and thick in the front, sub-cylindrical, and gradually flattened and smaller towards the back. The body is yellowish brown with stripes and spots. There are brown stripes on the sides of the snout, under the eyes, between the eyes and on the sides of the head. The gill cover membrane is orange-red.

2. Different nutritional effects

The meat of sea bass is white, tender, with few bones and no fishy smell. It tastes extremely delicious and is rich in protein and vitamins. It can be used as medicine and is an extremely precious tonic.

Osmanthus fish contains protein, fat, a small amount of vitamins, calcium, potassium, magnesium, phosphorus, selenium and other nutrients. The meat is tender and very easy to digest. It has the nourishing effect of replenishing qi and blood, and benefiting the spleen and stomach.

3. Different distribution ranges

Sea bass is distributed in the western Pacific Ocean and is produced along the coast of my country, with more in the Yellow Sea and Bohai Sea. The fishing season is spring and autumn, with October to November each year being the peak fishing season.

Osmanthus fish is widely distributed in the Jialing River basin and rivers and lakes in the eastern plains of China, and its natural production is quite high.

Reference source: Baidu Encyclopedia - Osmanthus fish

Reference source: Baidu Encyclopedia - Perch

Sea bass and sweet-scented osmanthus fish are two different things. Sweet-scented osmanthus fish is another name for mandarin fish. Sea bass is generally called perch flower, perch board, Raokui perch fish, Zhaihua, four-gilled fish, Zhaolililu fish, flower paste, etc., and is divided into seawater and freshwater types. Its characteristic is that there is a black arc stripe on the gill cover, which looks like an extra gill cover. Therefore, sea bass is also called four-gilled sea bass. The biggest feature of mandarin fish is that the dorsal fin spine is large, hard and sharp. At the same time, the mouth is also large. Attached is a picture of sea bass:

Yes.

Mandarin fish

Common name: Mandarin fish, Jihua fish, Osmanthus fish, Guiyu, fish.

English name: Chinese perch

Scientific Name: Siniperca chuatsi

Belongs to the order Perciformes, family L, subfamily Sinipercainae, genus Siniperca. Siniperca chuatsi (Basilewsky).

The body is relatively high and laterally flattened, with a bulging back. The mouth is large, with the lower jaw significantly longer than the upper jaw. There are small teeth of varying sizes on the upper and lower jaws, the vomer, and the operculum. The rear edge of the preoperculum is serrated, with 4 large spines on the lower edge; the rear edge of the postoperculum has 2 large spines. The head is scaly, and the scales are small; the lateral line bends upward along the dorsal arc. The dorsal fin is divided into two parts, connected to each other, with hard spines in the front and soft fin rays in the back. The body is yellow-green, the abdomen is grayish white, and there are irregular dark brown spots and patches on the sides of the body; there is a narrow black stripe from the tip of the snout through the eye socket to the front and bottom of the dorsal fin.

Mandarin fish generally live in still water or slow-flowing water bodies, especially in lakes with lush aquatic plants. They are not very active in winter and often hibernate in deep water. They generally do not completely stop feeding. When the weather warms up in spring, they swim to shallow waters along the coast to find food. At this time, both male and female fish have the habit of lying on their sides in sunken holes at the bottom of the lake during the day, and move around and forage in the aquatic plants at night. They mainly feed on other fish. Their feeding is poor in January and February, and is most active in June and July. The feeding intensity decreases slightly during the reproductive period. Mandarin fish usually grow to 2 winters old, and in the Northeast, they reach sexual maturity at 3 winters old. Parent fish gather in groups to lay eggs in a gentle flowing water environment at night from May to July. June and July are the peak spawning period, with a carrying capacity of 30,000 to 200,000 eggs.

There are two common species of mandarin fish, which are very similar in appearance, but the difference is that the mandarin fish (S.chuatsi, English name: Mandarinfish, Aukua) has 7 gill rakers, smaller eyes, head length 5.3-8.1 times the diameter of the eye, maxilla extending to the lower part behind the eye, 110-142 lateral line scales, scales under the cheeks, and 198-440 pyloric valgus. The bigeye mandarin fish (S.kneri, English name: Bigeye mandarinfish) has 6 gill rakers, larger eyes, head length 4.7-5.1 times the diameter of the eye, maxilla extending only to the lower part before the posterior edge of the eye, 85-98 lateral line scales, no scales on the cheeks, and 74-98 pyloric valgus. The Siniperca chuatsi grows fast and is large in size, commonly weighing 2-2.5 kg, and the largest individual can weigh up to 50 kg; the Bigeye Siniperca chuatsi grows slowly and is smaller in size, with the largest individual able to grow to weigh 2 kg.

Mandarin fish is widely distributed in rivers and lakes in the eastern plains of China. The natural yield is quite high. The meat is white, tender and delicious, without small bones, and rich in protein. Every 100 grams of edible part contains 15.5-19.3 grams of protein, 0.4-3.5 grams of fat, 78-109 kcal of calories, 79-206 mg of calcium, 107-143 mg of phosphorus, 0.7-5.6 mg of iron, 0.01 mg of thiamine, 0.10 mg of riboflavin, and 1.9 mg of niacin. Mandarin fish has been listed as one of the precious fish since ancient times. Among the burial objects unearthed in the Mawangdui Han Tomb in 1972, there was a mandarin fish! The pyloric droops of mandarin fish are numerous and clustered, commonly known as sweet-scented osmanthus fish, which has a fragrant and fragrant taste, fresh and crisp, and can be said to be "if there is mandarin fish on the table, you can also give up bear paws." It is worth noting that the 12 dorsal fin spines, 3 anal fin spines and 2 pelvic fin spines of the mandarin fish are all distributed with venom glands. If stung, the fish will swell and ache severely, and will have fever and chills. It is one of the most venomous freshwater fishes. Special care should be taken when catching and butchering mandarin fish.

Mandarin fish meat is sweet, flat, non-toxic, and has the effect of tonifying deficiency and fatigue, and benefiting the spleen and stomach. Its tail can treat soft carbuncle in children, and its gallbladder can treat bone stuck in the throat.

Sea bass is not sweet-scented osmanthus fish. Sweet-scented osmanthus fish is more expensive than sea bass. The spines on the back of sweet-scented osmanthus fish are very sharp and there are spots on its body. You can search for sea bass and sweet-scented osmanthus fish in Baidu Encyclopedia