AboutJennifer Brizzi Expertise I can answer any questions on finding and choosing good seafood, as well as how to prep and cook it once you get it home.
Experience I've been cooking for 35 years, some of it for restaurants and caterers, and seafood is a particular passion of mine. I am a culinary demonstrator, teacher, and food writer. I am currently researching and writing a seafood cookbook and can access all kinds of information on the subject.
Organizations International Association of Culinary Professionals
International Food, Wine, and Travel Writers Association
Publications FACES, Ulster Publishing Newspapers
Education/Credentials Several cooking courses at the New School and Peter Kump in New York City.
Awards and Honors Honorable Mention for Apicius Scholarship for the 2007 Greenbrier Food Writers Conference
That's a great question--you see lemon served with seafood all the time, from an ingredient in sauces to a fresh wedge on the side, but why?
When seafood is at its freshest best, it has a certain sweetness to it--a food scientist could tell you what chemicals give it that taste-- which is balanced by the tartness of lemon. Good tasting food is all about balance.
And then as seafood ages, it loses some of that delightful sweetness and then the lemon adds vibrancy, perks up the flavor. Some seafood lovers, particularly in Italy, say that when fish is truly fresh it doesn't even need lemon, preferring it without.
Unfortunately most of the seafood I get isn't at that perfection of freshness and lemon makes it perfect. Next time you have a simple batter-fried filet or broiled mild white fish try a bite before adding a squeeze of lemon and another afterwards, then decide for yourself what you prefer.
