Combining fish and lemon is a common culinary practice that serves several purposes:
Flavor enhancement: Lemon's strong taste and citrusy acidity can enhance the flavor of fish. The mild taste of fish can benefit from the bright and refreshing flavor profile of lemon, adding a tangy and zesty element to the dish. The acidity of lemon can also help balance the richness and natural oiliness of certain types of fish.
Freshness and aroma: Lemon has a fresh and vibrant aroma that can help mask any fishy odors or provide a pleasant fragrance to the dish. It can contribute to a more appetizing and inviting presentation.
Tenderizing and cooking effect: The acidity in lemon juice can act as a natural tenderizer for fish. The acid in lemon juice can break down some of the proteins in the fish, resulting in a softer texture. Additionally, lemon juice can also "cook" fish to some extent due to its acidic properties, especially when used in ceviche or other raw fish preparations.
It's worth noting that the amount of lemon used can vary depending on personal preference and the type of fish being prepared. Some people prefer a subtle hint of lemon, while others enjoy a stronger citrus flavor. Ultimately, the combination of fish and lemon is a matter of taste and culinary preference.