Several fish go by this name, among them the grey, black-spotted sea bass of the coast and estuaries and the freshwater largemouth bass. Both are bought live and steamed whole.
鲈鱼 is prized in Chinese cuisine for its delicate white flesh and minimal bones. The classic preparation 清蒸鲈鱼 (steamed sea bass with ginger and scallion) is a staple of Cantonese cooking.