Expert: Jennifer Brizzi - 7/1/2008

Question
Why is lemon used on seafood?

Answer
Dear Linda,

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.

Thank you for your question!

Jennifer

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