The sea bass (*Lateolabrax japonicus*), also known as Japanese sea bass, is a marine fish of the order Perciformes and the family Lateolabracidae. It is widely distributed in the northwestern Pacific, particularly in the East China Sea, Yellow Sea, Bohai Sea, and coastal waters of Japan and the Korean Peninsula. It is also one of China’s major economically farmed fish species.

Sea bass has an elongated, laterally compressed body, typically ranging from 30 to 70 cm in length. Its body is silver-gray with a bluish tint and covered with small black spots. It features both spiny and soft dorsal fins. Highly adaptable, it can live in saltwater, brackish, and even freshwater environments. It inhabits estuaries, bays, and shallow coastal areas, and is carnivorous, feeding mainly on small fish, shrimp, and crustaceans.

The flesh of sea bass is delicate, moderately fatty, and rich in high-quality protein and omega-3 fatty acids. It has a clean, mild flavor with no fishy odor, making it suitable for various cooking methods such as steaming, braising, grilling, or soup. Highly valued in both Chinese and Japanese cuisines, it is often served in banquets and health-focused meals. Due to its high nutritional value and strong market demand, it has become an important species for aquaculture and export in recent years.