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I like salt, pepper and lemon on my fish. Sometimes i’ll make a peach or raspberry glaze with pecans or almonds.
originally posted by: liketoplayagame
This will be my first post here.
I would put this in a different area, however site says my first 5 need to go here.
So here it goes.
The tradition of putting lemon on fish.
Now I feel that if you have fresh fish there is no reason at all to ruin, the pure taste of a good fresh fish. fresh being the keyword.
As a kid spending lots of time in libraries I read that the whole reason we did this tradition, started from pirates.
What would happen is the pirates during there long sails, would have fish that would start to go bad, so they found that squeezing lemon on it helped to neutralize the taste of the fish. As we know to this day lemon is still served with lemon wedges.
Here is science behind why the pirates did this.
Fish meat contains amines. Amines are molecules that are produced naturally when fish muscle starts to break down. Chemically, amines are very similar to ammonia, and have the trademark off-putting odor/flavor. Also like ammonia, they are alkaline. When mixed with an acid (like the citric acid in lemon juice), they react and form an amine salt. Amine salts don't have a smell or a taste. That way you can enjoy your fish, without it tasting too 'fishy'.
So now do you agree or disagree that lemon should be on fresh fish?