Winter is the best season to eat perch. At this time, the mature bass is particularly fat, tender in meat, fragrant and odorless, and the nutrients accumulated in the fish are also the most abundant. It is best to steam, stew or stew soup, which is definitely a good time to eat fish.

Fish selection skills: the superior perch is green with shiny and transparent scales, and the fresh perch is fresh only when its gills turn bright red and its skin and scales do not fall off. The fish eyes should be clear, transparent and not muddy, with no damage marks. Press the fish with your fingers, and the elasticity means that the fish is fresher; It is not advisable to buy red-tailed bass. At this time, the fish body is damaged and cannot maintain freshness.

Fresh-keeping method: bass generally adopts low-temperature fresh-keeping method. If you can't eat it all at once, you can take out the internal organs, clean them, dry them, wrap them in plastic wrap and put them in the refrigerator. If it is refrigerated, it should be eaten within 1 or 2 days. If it is frozen, it can be preserved for a long time, but the taste is not as good as fresh.