Perch calorie content per 100 grams. Sea bass: benefits and harms

Sea bass, prepared in various ways, is a favorite dish of many people who prefer to use seafood and know how to appreciate their taste and health properties.

Sea bass, whose calorie content is only 79 kcal per 100 grams of product, can be prepared in any way you want - boil, stew with a vegetable side dish, bake or fry. This fish is also very widely used in salted or smoked form. For example, in Japan, sea bass serves as the main component of many national dishes, such as various Japanese soups, etc. In any case, the taste of sea bass is very delicate and pleasant, not to mention the beneficial properties of this inhabitant of cold seas.

Useful properties of sea bass

Along with the fact that this fish is very tasty and loved by many gourmets and not only, it also has a number of useful properties that give it every right to claim the primacy among the most useful food products.

Thus, we can talk for a very long time about the benefits of sea perch. Briefly, it is worth noting that this fish contains groups A, B, D, PP and others necessary for the body. It is striking that there is a large amount of fish oil and, consequently, the omega-3 fatty acid. You can also note the high content of trace elements such as phosphorus, sodium, selenium, magnesium, potassium and much more.

Calorie content of fried sea bass

If we compare the methods of cooking sea bass in terms of the content of calories in it, then we can say that the highest calorie content is characteristic of sea bass in fried form, compared to stewed or boiled, and is about 142 kcal. This is due to the high content of cholesterol and fat in the oil in which the fish is fried.

Sea bass is a very tasty fish, appreciated by gourmets, doctors, and nutritionists. You can recognize it by the characteristic bright coral color of the scales, the scallop with sharp spines on the back and round bulging eyes. The sea bass does not resemble anything more than its river brother - the composition and properties of this species are completely different.

Under natural conditions, it can be found in the depths of the Black or Norwegian Seas, the Atlantic and Pacific Oceans. The depth of 500 meters is quite comfortable for sea bass, the shape of the fish's body and its eyes testify to how much this species has adapted to life deep under the water column.

There are several different types of sea bass. The most popular are beak, golden perch, white, blue, stone. This perch is a predator, because its meat is so tender and juicy. He prefers not to hunt for his prey, but to wait for it in ambush.

Interesting! The perch is very voracious: under favorable circumstances, it easily slaughters populations of smaller fish. The smallest specimens can fit in the palm of your hand, and the largest ones exceed one meter in length and weigh more than 15 kg.

If the sea bass is not caught and eaten, it can live up to 15 years - a long time for fish. The breeding method of this species is amazing. Unlike most of their relatives, female sea bass do not spawn, but produce fry at once.

Composition and calorie content

At the end of the last century, this fish was so actively caught that today it was necessary to establish restrictions on fishing for sea bass - its number has sharply decreased. And all because the meat of this fish is very valuable and nutritious. It has everything - minerals, vitamins, protein, amino acids, healthy fats and a minimum of calories. In one serving of sea bass, you can find almost all the necessary daily intake of substances such as:

• calcium;
• copper;
• iron;
• potassium;
• sulfur;
• chromium;
• cobalt;
• manganese.

If we talk about vitamins, then the whole alphabet is present in the sea bass - vitamins, as well as nicotinic acid, denoted as PP. This fish contains the polyunsaturated taurine and the powerful antioxidant myelin.

A 1-ounce slice of fish contains about 18 g of protein and only slightly more than 3 g of fat, while there are no carbohydrates at all. The calorie content of sea bass is 100 Kcal per 100 g.

Interesting! If you boil the meat, then the calorie content can rise to 112 Kcal, but if you fry it, then immediately up to 180. Cold smoked fish has the least calories - a 100-gram piece contains only 88 Kcal.

Beneficial features

First of all, sea bass is useful as a source of proteins, trace elements and vitamins for everyone who is struggling with extra pounds. People who follow a strict diet often lack the required amount of nutrients. The perch will provide the body with everything it needs, without adding a single gram of fat.

Since fish meat is rich in fatty acids of the omega-3 series, it is recommended to be consumed by everyone who has an increased and has a tendency to. Thanks to the large amount of antioxidants, the marine life warns and acts as a rejuvenating product with regular use - this is especially valuable for women.

In addition, this fish should be in the diet of all patients suffering from blood and thyroid dysfunctions.

Harm and contraindications

Sea bass can only harm if you regularly overeat fried fish. Very rarely does this variety become the cause. Do not get carried away with idiosyncrasy, and.

How to choose the right perch? Fresh fish can only be found in the seaside regions or in elite fish shops. Sea bass is delivered mainly frozen to markets and supermarkets. Carcasses can be whole, or already prepared - without a head, gills and entrails. The skin is often left on as it is difficult to clean the scales. You can also find sea bass fillets on sale.

When buying, you should always focus on the smell of fish. It should smell like sea water and algae, if the smell is slightly different, this may mean that the fish has been repeatedly thawed and frozen, or has been stored improperly. Proteins in fish fillets begin to decompose within a few hours after thawing if they are not refrigerated.

A spoiled product can cause a serious one, if the smell seems questionable, it is better not to buy it. Next, you should pay attention to the following points:

• scales- it should not be slippery, sticky, or brittle and dry;
• tail and fins- slightly damp, but not dry;
• gills- light red or pink, not slimy or sticky;
• the carcass itself- when pressed, the meat should take its previous shape, spring, and not form pits;
• fillet cut- homogeneous, light, without yellowness and greenery.

If you buy perch in packaging, then pay attention to its tightness and integrity and be sure to check the expiration date. After opening the package or can, salted and smoked perch is stored in the refrigerator for no more than three days, the thawed fish should be cooked on the same day.

Important! Cutting fish should be extremely careful: its fins are very sharp and can injure your hands. They are cut with scissors, and if you want to remove the skin, you will have to pour boiling water over the carcass.

But then everything is simple, there are almost no bones in this fish, and therefore it is suitable for baby food. Fillet is prepared very quickly, it can be baked with lemon and fresh herbs, or fried in flour in a pan. And also a very tasty fish soup is obtained from small fish.

Sea bass can be salted or canned and tastes good both in oil and in tomato sauce. If you are looking for a new dish for the holiday table, prepare pies or a perch pie - this is a great option for getting acquainted with delicious, low-fat and very healthy sea fish.

Sea bass is a tasty, healthy fish. The seas are inhabited by about 110 species, most of them are commercial.

Representatives of different species differ from each other in size and weight (small individuals grow up to 20 cm in length, representatives of large species reach a meter in length with a weight of about 20 kg).

This sea dweller prefers cold ocean waters and great depths, its habitats gravitate towards the high latitudes of the oceans.

Although most of the representatives of the vast family of perch are listed in the Red Book of several states, the fishery is carried out regularly.

The color and type of individuals differ, more often the red perch goes on sale. Let's consider in all details the harm and benefits of sea bass for the body, the features of cooking delicious red fish.

How to pick a good product and check its quality

Fresh, freshly caught sea bass is rarely sold to stores. This product can only be purchased by residents of coastal port cities. Most of the stores bring fish frozen..

If the product lies on the counter in frozen layers, it is unlikely that it was thawed before, but it is not known how long after it was taken out of the water the catch was frozen. Therefore, the buyer must know how to determine the quality of the product.

Fresh and thawed fish spoil quickly. The higher the air temperature, the faster bacteria multiply in it. In fish fillets, protein decomposes very quickly, the product becomes unusable.

There are strict sanitary standards for the storage of fresh and defrosted fish products. During freezing at minus 18 ° C cut and uncut sea bass can be stored for six months.

Fresh and defrosted products should be used for cooking for several hours on the day of purchase if not refrigerated. Re-freezing will greatly reduce the flavor.

Lightly salted perch must be kept in the refrigerator. The manufacturers indicate the shelf life of such fish on the packaging, separately for hermetically sealed and already unpacked cans.

Eating stale, low-quality fish can lead to fatal poisoning.

Sea bass goes on sale in the form of uncut and unscaled carcasses with a head, in the form of carcasses with a head, but cleaned of entrails, peeled carcasses without a head and in the form of fillets.

What does an edible product look like?

Before buying, you need to sniff the fish... Inhabitants of the seas should smell of sea water, algae, mud, and the characteristic unpleasant "fishy" smell indicates that the product, persistently offered by a talkative seller, is not the first freshness.

Old fish may smell like ammonia.... Should arouse suspicion and desire of the seller to quickly wrap the fish in a sealed plastic bag until the buyer smells an unhealthy smell.

Necessary touch the scales of a fish... Scales and skin should not be slippery, dry, brittle. The tail and fins should be wet, dryness indicates that the product has been on the counter for several days.

The gills should be red or pink... Darkened ones indicate decomposition processes. If the carcass has been frozen several times, the gills turn gray. In a stale carcass, they become covered with mucus, stick together.

The fillet must be firm, when you press on the side and back of the fish, no pits should remain on them. A lying carcass is usually very sluggish, it bends strongly in the hands.

The uniform color of the outer covers and fillets speaks of freshness. Fillet cut should be uniform, without yellowness, greenery, iridescent streaks.

If a piece of pulp literally sprawls between your fingers then the fillets were most likely pumped with polyphosphate water to maintain moisture.

If, when cutting the perch, the meat easily leaves the bones and the ridge, the fish is thawed on the wrong day when you purchased it.

The eyes of a quality sea bass are dark, black, uniform color. Whitish eyes indicate repeated defrosting.

Boneless fillets are obtained by dipping fish solutions with chemicals. The question of the quality of such a product is not completely clear.

The layer of ice on frozen carcasses should be thin, without cracks or gouges. Fish in ice should be neat and attractive. White spots on the sides indicate that the goods have been frozen.

Sealed plastic packaging should not have breaks, the manufacturer and expiration date are indicated on the label.

The seller in the market or in the store must have quality certificates from the supplier. To be sure of the freshness of the product, buy carcasses with your head.

How to choose high-quality sea bass - analysis of the Test Purchase program:

Composition, calorie content, nutritional and energy value, glycemic index

Sea bass meat is tasty, very nutritious, the nutritional value of the product is high. 100 grams of fish fillet contains:

• 15.9 to 18 g of proteins;
• from 3 to 10.9 g of fat;
• less than 0.1 g of carbohydrates.

Different types of fish contain different amounts of proteins, carbohydrates and fats, and their energy value also differs.

Calorie content per 100 g of red sea bass fillet is 109-164 kilocalories. Glycemic index the product is close to zero due to its very low carbohydrate content.

It does not raise blood sugar levels. It can be eaten by people with diabetes.

But since the diet for the disease must be strictly agreed with the doctor, and deviations from the therapeutic diet can lead to the complication and progression of the disease, the use of sea bass in food must be agreed with the attending physician.

Fish fillets contain the following vitamins (per 100 g of product):

This fish also contains vitamins C and E. Perch meat is a source of protein, unsaturated fatty acids Omega-3 (about 1 g per hundred grams of fillets) and taurine.

Sea bass is rich in trace elements. One hundred grams of fish fillets contain:

The fillet contains less other trace elements. These are sulfur, cobalt, sodium, chlorine, manganese, fluorine, nickel, molybdenum.

Loach - what kind of fish is it, what dishes can you cook from it? Look for answers to questions in the material.

Beneficial features

The unique composition of the fillet makes this fish a valuable food product. Useful properties include its nutritional value, low calorie content, the presence of trace elements and a vitamin complex.

Large amount of phosphorus contained in the meat of this sea dweller, is useful for strengthening bones and teeth. Phosphorus promotes the absorption of vitamin D, almost all B vitamins.

Calcium in Vitamin D, is important for normal life. Vitamin D is essential for rickets and for its prevention.

It also contains calcium, which is needed for the formation of bone tissue. It is also beneficial for people who are deficient in this element.

Calcium is needed with osteoporosis, rickets, is needed by children of any age for the correct formation of the skeleton. The intake of this element with natural food cannot cause overdose.

The product contains a lot of potassium... This element is involved in the regulation of the heart rate, the transmission of impulses along the nerve fibers, the acid-base balance of the blood depends on it. Potassium activates protein metabolism.

Fish fillet contains magnesium, which is useful for people suffering from increased anxiety, heart palpitations, difficulty falling asleep, nervous tics and spasmodic pain. It should be eaten by people suffering from chronic fatigue.

Zinc is essential for the normal functioning of the sebaceous glands of the face and scalp, it is needed to strengthen the immune system. This element is involved in the normalization of metabolism, the formation of several hormones, is part of three hundred enzymes.

Zinc is needed for the production of male hormones and the health of the prostate, the element is included in the composition of bone tissue.

Selenium is a powerful antioxidant... Eating this fish supplies the body with a sufficient amount of this element. Selenium normalizes metabolism, it participates in the production of hormones, it is necessary for good immunity.

Iron is needed to maintain normal intercellular metabolism, oxygen transportation, hematopoiesis processes. This element, contained in the product, is essential for the prevention of anemia.

found in fish fillets in large quantities... This element is needed for the proper functioning of the central and peripheral nervous system, it is needed for normal metabolism, the production of red blood cells.

Copper is found in several hormones. During the fight against infectious diseases, the body synthesizes two important enzymes containing this element.

Large amounts of vitamin A makes the product valuable for people with vision problems, especially if the disease is associated with vitamin deficiency. This fish is useful for people who have poor vision in low light and other vision problems.

B complex vitamins makes fish products useful for everyone. These vitamins improve the functioning of the liver, nervous system, brain, hematopoietic organs, peripheral nerves, and normalize metabolism.

The meat of this fish contains a lot of vitamin PP (B3)... This substance relaxes small vessels, enhances blood circulation in the body, reduces the formation of "harmful" cholesterol, participates in the synthesis of hemoglobin, the reproduction of certain hormones and metabolic processes.

Vitamin D - Supplier of Calcium... Calcium is part of the bone substance. This element provides communication between nerve cells. With its deficiency, a person's muscles cannot contract normally.

The fillet of this marine life, as a source of protein, trace elements, vitamins and unsaturated fatty acids, is a valuable food product.

It is useful for atherosclerosis, hypertension, and problems with the cardiovascular system.

Low-calorie fish fillet is good for people with improper metabolism and those who are obese.

What is useful for men, women, children and the elderly, during pregnancy and lactation

The harm and benefits of eating fish fillets depend on the state of the gastrointestinal tract, the individual body's response to food and the quality of the product.

Adult men and women sea ​​bass in any form is not contraindicated if they do not have individual negative reactions to such dishes.

Pregnant women and breastfeeding mothers can include dishes from this fish in their diet. If a woman fears for her health or the health of her baby, then she should consult with her doctor or pediatrician.

It is not forbidden to give sea bass dishes to children. It is useful for elderly people to eat this product; it is advisable to steam dishes.

Saltwater fish, steamed or in the form of fish soup, is a light food. It can be given to weakened, sick and recovering people.

Potential danger and contraindications

Sea bass dishes are part of many health diets, as this fish contains many beneficial substances, but does not contain any known allergens.

Contraindication to use - individual intolerance to one or more substances that make up the fillet.

The inclusion of this product in the menu of protein diets will have a positive effect on their composition. According to dietitians' recommendations, protein-rich and balanced diets should include lean fish, and sea bass contains a moderate amount of fat, a poisonous substance that covers the sharp spiny fins. They can pierce the skin while washing and cutting carcasses.

The injured area can become inflamed and painful for a while. You need to see a doctor.

Inflammation and pain can be an individual response to a toxic substance, but bacteria that have entered the carcass during transport and handling can also cause them.

The product tolerates well any culinary processing... It is considered tasty, delicious, does not lose its qualities when exposed to heat. There are many recipes for cooking fried and boiled foods.

This fish turns out to be very tasty when steamed and baked in a foil-wrapped oven. The product is tasty in light-salted and pickled form.

Before cooking, the carcasses are washed, peeled and cut into portions. Whole carcasses are often baked in the oven.

For children, this standard depends on the weight of the child.... Boiled mashed fillets can be given as complementary foods to children from 9-10 months.

A 3-year-old child's portion is 25 g, 3-6 years old - 50 g. A child from 7 to 14 years old can eat a portion weighing up to 70 g at a time.

Dishes in which sea bass and other fish are the main ingredients, it is recommended to eat three times a week during lunch.

Culinary recipes

There are many modern recipes for preparing fish dishes. Many cuisines of the peoples living near the sea are also famous for original recipes. Among them there are recipes for cooking dishes from fried, boiled and even raw fish.

Sea bass with honey and oranges... This dish cooks very quickly. The fillet turns out to be tasty and juicy:

Chopped into small cubes.

Perch (sea bass) rich in vitamins and minerals such as: choline - 12.2%, vitamin B12 - 80%, vitamin D - 23%, vitamin PP - 24%, potassium - 12%, calcium - 12%, magnesium - 15%, phosphorus - 27.5%, iodine - 40%, cobalt - 300%, copper - 12%, selenium - 66.4%, chromium - 110%, zinc - 12.5%

What is useful for sea bass (sea bass)

• Choline is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B12 plays an important role in the metabolism and conversion of amino acids. Folate and vitamin B12 are interrelated vitamins and are involved in hematopoiesis. Lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, participates in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
• Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, is necessary to maintain homeostasis of calcium, potassium and sodium. Lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension, heart disease.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is a part of more than 300 enzymes, participates in the processes of synthesis and decomposition of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

still hide

You can see a complete guide to the most useful products in the appendix.

Sea bass is considered one of the most healthy and tasty fish that live in sea water. It is actively used in Japanese cuisine for making everyone's favorite rolls, spicy ramen soups and sushi. That is why of particular interest is the calorie content of this fish, its fat content and compliance with the dietary table.

Peculiarities

Sea bass is often called “mebaru” because of its huge eyeballs, which are out of proportion to the body. Among the advantages of this fish are the low bone content and ease of preparation.

The meat is classified as a delicacy because it has a pronounced taste and delicate structure. A cross-section of a perch carcass can be distinguished by a slightly pinkish tint of the tissues, whereas in most fish they have a different color.

Calorie content

Perch is great for healthy eating and diet menus. The meat saturates well, but at the same time it has a low calorie content. 100 grams of fresh fish contains only 110 kcal. The calorie content differs depending on the cooking method.

Most often, perch is consumed baked, salted and smoked. For those who monitor the calorie content of their diet, you need to choose boiled and steamed fish. Fried perch has the most calories - 149. Here, the calorie content is influenced by the amount of vegetable oil on which the carcasses are fried.

The table shows the calorie content of sea bass, depending on the heat treatment

Sea bass is not a fatty fish. 100 grams of this product contains 3-5 grams of fat. Fish can be considered fat, in which its share exceeds 8 grams.

The best way to cook perch in terms of flavor-to-calorie ratio, of course, is to bake it in the oven.

Ingredients:

• sea ​​bass - 2-3 pcs.;
• olive oil - 2-3 tbsp spoons;
• lemon juice - 5-6 tbsp. spoons;
• salt and spices for fish dishes.

Cooking and baking steps:

• Wash the fish, remove scales, entrails and fins, dry on paper towels.
• Rub on both sides with salt and spices.
• Pour 100 grams of water into a baking dish, add a little oil and lemon juice. Arrange the carcasses evenly, pour the remaining oil and lemon juice on top, cover the container with foil if desired.
• Turn the oven on at 185-190 degrees and bake for 30-35 minutes.
• Baked potatoes or vegetables work well as a side dish.

For fitness and dieters, perch can be the food of choice for lunch and dinner. It is high in protein, low in fat and low in calories - everything fitness ladies and athletes need.

Composition

Sea bass is extremely beneficial. It contains a complete set of acids, elements and vitamins necessary for the human body. Among them: calcium, copper, phosphorus, nickel, magnesium, chlorine, sodium, manganese, fluorine, molybdenum, sulfur, iodine, zinc, potassium, chromium, iron.

The amount of vitamins in a 100 gram serving of perch is shown in the table.

Vitamin type	Quantity per 100 grams	Percentage of daily allowance
Vitamin B3 (PP)	4.8 mg	24%
Vitamin D	2.3 mg	23%
Vitamin E	0.8 mg	9%
Vitamin B6	0.13 mg	7 %
Vitamin B5	0.36 mg	7%
Vitamin B2	0.12 mg	7%
Vitamin B1	0.11 mg	6%
Vitamin A	40 mg	4%
Vitamin C	1.4 mg	2%
Vitamin B9	7.1 mg	2%

Dine with perch can provide a large amount of omega-3 polyunsaturated fatty acids. Their beneficial effects have long been known. Also in the composition of the sea bass is taurine and easily digestible proteins.

Beneficial features

These omega-3 acids play an important role in lowering cholesterol, which means they help prevent stroke or heart attack. They are essential for proper metabolism. In addition, fatty acids slow down the aging process, prevent age-related diseases of the joints and nervous system.

Sea bass is rich in vitamin D. This element plays an essential role for the entire human immune system at any age, maintains the strength of the teeth and skeleton. Vitamin D is especially required by children when bones are formed, teeth are replaced. Also, sea bass should be included in the diet of pregnant women, for whom vitamin D is also extremely important. For older people, sea bass will help prevent osteoporotic changes.

With the frequent use of fish, blood pressure is normalized, blood formation and the work of the thyroid gland improve.

Do not forget about the cosmetic properties. By adding sea bass meat to your weekly menu, you can achieve beautiful elastic skin and healthy strong hair. This is especially true for the female half. The mucous membranes, digestive and nervous systems will receive the necessary elements and work in the correct manner. The meat of this fish is recommended for severe irritability, depression, emotional instability as a sedative.

Contraindications

There are no direct contraindications to the use of sea bass. However, attention to fish dishes on the table should be given to those who have an individual intolerance to seafood or allergic reactions. And also if a person suffers from gout or has kidney problems, then fish should be eaten with extreme caution.

Daily rate

A safe and healthy daily portion of fish for an adult will be 110-130 grams. For teenagers, half of this volume is enough - 60-70 grams. For younger children, 55-60 grams is enough. Since the perch meat is low-bone, it is allowed to give it after grinding to babies from 1 year old as complementary foods in a puree form.

You need to be very vigilant when gutting and butchering purchased or caught perch. There are thorns on the fins of the fish, which contain poison. Having injected with this poison, you can get a temporary numbness of the skin area, after which the damaged area will hurt for a long time.

For information on how to clean sea bass, see the video below.