Heiluzi

Perch (weever), also known as Ruzi fish, Lateolabrax japonicus, Zhaihua, Lateolabrax japonicus, and four-ribbed fish, is commonly known as Lateolabrax japonicus, and is also known as one of the "four famous fish" with Yangtze River shad and Taihu whitebait. The meat of perch is white and tender, fragrant, and has no fishy smell. The meat is garlic-petal-shaped, and it is most suitable for steaming, braising or stewing soup. Perch is distributed in the western Pacific Ocean, the coastal areas of China and the fresh water bodies leading to the sea, with more in the Yellow Sea and Bohai Sea. It is one of the common economic fish, and it is also a variety for developing marine culture. The body is elongated and flat, generally 30 ~ 40 cm long, 400 ~ 1200 g in weight, and the eye septum is slightly concave. There are four ridges between them. The mouth is big, and the lower jaw is longer than the upper jaw. The snout is pointed, and the teeth are small, which are arranged in a fluffy tooth band on the jaws, vomerous bone and palatal bone. There are fine serrations at the rear edge of the anterior branchial operculum, and blunt spines at the corner and lower edge. The lateral line is completely parallel to the back edge of the body, the body is covered with tiny comb scales, the cortex is rough, the scales are not easy to fall off, and the back side of the body is bluish gray. The ventral side is grayish white, and black spots are scattered on the body side and dorsal fin spine. With the increase of age, the spots gradually become inconspicuous. The dorsal fin is slightly separated. The first dorsal fin is developed and has 12 hard spines. The second dorsal fin consists of 13 fins; The ventral fin is located behind the pectoral fin starting point. The base of the second dorsal fin is light yellow, the pectoral fin is yellow-green, and the tail eel fork is light brown.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)