Why is lemon used to garnish fish?

1. Flavor enhancement: Lemon juice adds a bright, acidic flavor to fish, which can help to balance the richness and fattiness of many fish varieties. The citric acid in lemon juice also helps to tenderize the fish and enhance its natural flavors.

2. Aroma: The zest and juice of lemons release a pleasant citrus aroma that can be very appetizing and complements the flavor of fish.

3. Color contrast: The vibrant yellow color of lemon slices or wedges provides a visually appealing contrast to the color of many fish dishes, making them more attractive and appetizing.

4. Health benefits: Lemons are a good source of vitamin C, which is an essential nutrient for boosting the immune system and maintaining overall health. Vitamin C is also helpful in reducing the risk of some chronic diseases.

5. Traditional use: Lemons have been traditionally used as a garnish for fish in many cultures. This practice has been passed down through generations and is now widely accepted as a classic pairing.

6. Versatility: Lemons can be used in various forms as a garnish for fish, including slices, wedges, zest, or squeezed juice. This versatility allows chefs and home cooks to add lemon in different ways to achieve the desired flavor and presentation.